Hyperonyms
(has_hyperonym)
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14728724-n:
any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes
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Hyponyms
(has_hyponym)
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07570447-n:
gluten prepared from corn
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Hyponyms
(has_hyponym)
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07570635-n:
gluten prepared from wheat
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Related
(related_to)
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00053691-a:
having the sticky properties of an adhesive
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Glosses
(gloss)
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02688623-a:
made of grain or relating to grain or the plants that produce it
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Glosses
(gloss)
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04935904-n:
the property of being cohesive and sticky
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Glosses
(gloss)
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07802417-n:
foodstuff prepared from the starchy grains of cereal grasses
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Glosses
(gloss)
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07860988-n:
a flour mixture stiff enough to knead or roll
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Glosses
(gloss)
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14728724-n:
any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes
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Glosses
(gloss)
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15053867-n:
a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
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Glosses
(rgloss)
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07562984-n:
diet prescribed to treat celiac disease; eliminates such foods as wheat and rye and oats and beans and cabbage and turnips and cucumbers that are rich in gluten
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Glosses
(rgloss)
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07570447-n:
gluten prepared from corn
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Glosses
(rgloss)
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07570635-n:
gluten prepared from wheat
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Glosses
(rgloss)
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07682952-n:
bread made with gluten flour
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Glosses
(rgloss)
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12142450-n:
wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
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Glosses
(rgloss)
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14057828-n:
a disorder in children and adults; inability to tolerate wheat protein (gluten); symptoms include foul-smelling diarrhea and emaciation; often accompanied by lactose intolerance
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