| NOM | food | gluten | a protein substance that remains when starch is removed from cereal grains |
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| Sentit | A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough. | |
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| General | proteïna | Any of a large group of nitrogenous organic compounds that are essential constituents of living cells |
| Anglès | gluten | |
| Espanyol | gluten | |
| Adjectius | apegalós, enganxós, glutinós, gomós, mucilaginós, pastós, vescós, viscós | Having the sticky properties of an adhesive |
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