| NOMBRE | food | gluten | a protein substance that remains when starch is removed from cereal grains |
|---|
| Sentido | A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough. | |
|---|---|---|
| General | proteina, proteína, proteínas | Any of a large group of nitrogenous organic compounds that are essential constituents of living cells |
| Inglés | gluten | |
| Catalán | gluten | |
| Adjetivo | glutinoso, gomoso, mucilaginoso, pastoso, pegadizo, pegajoso, viscoso | Having the sticky properties of an adhesive |
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