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UMLS. CSP-HL7-ICD9CM-NCI-NDFRT-RXNORM
%
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
G G0 G1 G2 G3 G4 GA GB GC GD GE GF GG GH GI GL GM GN GO GP GQ GR GS GT GU GV GW GX GY GZ G%
GL GL3 GL7 GLA GLE GLI GLL GLM GLN GLO GLP GLU GLV GLY

glutelin

[A protein substance of wheat which is intermixed with the starchy endosperm of the grain. It causes the carbon dioxide produced during dough fermentation to be retained by the dough in a manner which provides the porous and spongy structure of bread. (From Merck Index, 11th ed) ( MSH )]
UMLS (CSP) C0017842
 
Amino Acid, Peptide, or Protein
Biologically Active Substance

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