gluten in Czech
gluten in Czech
lepek
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]
gluten
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]