(n) :
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
(n) :
(geology) A gluey, sticky mass of clay, bitumen etc.
(n) :
(rare) Any gluey, sticky substance.
(n) :
(obsolete) Fibrin (formerly considered as one of the "animal humours").
(n) :
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
(n) :
(geology) A gluey, sticky mass of clay, bitumen etc.
(n) :
(rare) Any gluey, sticky substance.
(n) :
(obsolete) Fibrin (formerly considered as one of the "animal humours").