| gluteus medius g. |
see compensated gluteus medius g. and uncompensated gluteus medius g.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| gluten |
A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.
출처: www.cookeryonline.com/Resource/GlossaryG.html
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| gluten |
The protein of wheat and other grains. Some people are sensitive to gluten as in Coeliac Disease and need to follow a strict gluten-free diet. The other grains that contain gluten or similar protein and therefore best avoided are oats, barley and rye.
출처: www.lucyburney.co.uk/glossary/
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| gluten |
the elastic material contained in grains which contributes to light breads.
출처: www.biglove.lvhr.com/recipes/glossary2.html
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| gluten |
a protein in flour which, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent so the dough will rise.
출처: www.four-h.purdue.edu/foods/Glosary%20Level%20D%20...
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