gum-like

Mr. ROBERTSON: Bdellium, it's a - it's a gum-like tree resin.

Barenaked Ladies: Same Quirk, Younger Crowd 2008

If the problem was that they ended up being too gumy, my Italian grandma makes the best potato gnocci ever and she always says you should add as little flour as possible, otherwise you´ll end up with gum-like gnocci.

artichoke ravioli with tomatoes | smitten kitchen 2007

Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call gluten.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call gluten.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

But no special constituents have been discovered in the root besides a peculiar sugar, a gum-like principle, _triticin_, and some lactic acid.

Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie

Opium is a gum-like substance, the dried juice of the unripe capsule of the poppy.

A Practical Physiology Albert F. Blaisdell

If a mouthful of wheat is chewed for some time, most of it is dissolved and swallowed, but there remains in the mouth a sticky, gum-like substance.

Physiology and Hygiene for Secondary Schools Francis M. Walters

Moist gum-like tears drop from this mournful tree;

A History of Elizabethan Literature George Saintsbury 1889

When dry starch is heated to 400° Fahr., it is converted, without any change in its composition, into a soluble gum-like substance, termed _dextrin_, or British gum.

The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock Charles Alexander Cameron 1875

The grain is by mere torrefaction converted into a gum-like substance, wholly soluble in water, which renders the beer more liable to pass into the acetous fermentation than the common brown malt is capable of doing; because the latter, if prepared from good barley, contains a portion of saccharine matter, of which the patent malt is destitute.

A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy Friedrich Christian Accum 1803