Welcome to Anagrammer Crossword Genius! Keep reading below to see if glutinous is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on glutinous.
glutinous
Searching in Crosswords ...
The answer GLUTINOUS has 6 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word GLUTINOUS is VALID in some board games. Check GLUTINOUS in word games in Scrabble, Words With Friends, see scores, anagrams etc.
Searching in Dictionaries ...
Definitions of glutinous in various dictionaries:
adj - having the sticky properties of an adhesive
Of the nature of or resembling glue; sticky.
Word Research / Anagrams and more ...
Keep reading for additional results and analysis below.
| Possible Crossword Clues |
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| Sticky |
| Excess material, I sense, may be sticky |
| Excess, I sense, not easy to shake off? |
| Tacky excess needs one with savvy |
| Possible Dictionary Clues |
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| Of the nature of or resembling glue sticky. |
| like glue in texture sticky. |
| having the properties of glue |
| sticky: |
| Like glue in texture sticky. |
| Glutinous might refer to |
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Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.) and products of these (such as malt). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. * Wheat prolamins are called gliadins, barley prolamins are hordeins, rye prolamins are secalins and oats prolamins are avenins, which are collectively named gluten. Wheat glutelins are called glutenin. In a small part of the general human population, gluten can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis. T |