| gelatine |
gelatin: a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin
출처: wordnet.princeton.edu/perl/webwn
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| gelatine |
a colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
출처: www.cooksrecipes.com/cooking-dictionary/G-search-r...
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| gelatine |
A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.
출처: thefoody.com/glossary/glossaryg.html
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| gelatine |
Gelatine is a glue-like substance derived by boiling the ligaments, bones, etc. of animals. It is used as a vehicle in photographic emulsions.
출처: www2.uiah.fi/~teofilus/gravyyri/glossary.html
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