面筋蛋白

Chinese

For pronunciation and definitions of 面筋蛋白 – see 麵筋蛋白 (“gluten”). (This term, 面筋蛋白, is the simplified form of 麵筋蛋白.)
Notes: Simplified Chinese is mainly used in Mainland China, Malaysia and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

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