1. gluten
2. GlutenGluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains.
Read “Gluten” on English Wikipedia
Read “グルテン” on Japanese Wikipedia
Read “Gluten” on DBpedia
Read “Gluten” on English Wikipedia
Read “グルテン” on Japanese Wikipedia
Read “Gluten” on DBpedia
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