thickening

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• /ˈθɪkənɪŋ/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• CMU ARPABET: TH IH1 K AH0 N IH0 NG Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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• CMU ARPABET 2: TH IH1 K N IH0 NG Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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From thicken + -ing.

24 source translations are retained for this English entry.

• Bulgarian: сгъстяване (sgǎstjavane) — the process of making something, or becoming, thick or viscous
• Finnish: sakeutus — the process of making something, or becoming, thick or viscous
• French: épaississement — the process of making something, or becoming, thick or viscous
• German: Dickwerden — the process of making something, or becoming, thick or viscous
• Hungarian: sűrűsödés — the process of making something, or becoming, thick or viscous
• Hungarian: besűrűsödés — the process of making something, or becoming, thick or viscous
• Hungarian: sűrítés — the process of making something, or becoming, thick or viscous
• Hungarian: besűrítés — the process of making something, or becoming, thick or viscous
• Italian: ispessimento — the process of making something, or becoming, thick or viscous
• Portuguese: espessamento — the process of making something, or becoming, thick or viscous
• Russian: сгуще́ние (sguščénije) — the process of making something, or becoming, thick or viscous
• Spanish: espesamiento — the process of making something, or becoming, thick or viscous
• Swedish: redning — the process of making something, or becoming, thick or viscous
• Bulgarian: сгъстител (sgǎstitel) — a substance, usually a source of starch, used to thicken a sauce
• Finnish: suuruste — a substance, usually a source of starch, used to thicken a sauce
• Finnish: sakeute — a substance, usually a source of starch, used to thicken a sauce
• French: épaississant — a substance, usually a source of starch, used to thicken a sauce
• German: Verdickungsmittel — a substance, usually a source of starch, used to thicken a sauce
• Hungarian: sűrítőanyag — a substance, usually a source of starch, used to thicken a sauce
• Hungarian: dúsítóanyag — a substance, usually a source of starch, used to thicken a sauce
• Italian: addensante — a substance, usually a source of starch, used to thicken a sauce
• Portuguese: espessante — a substance, usually a source of starch, used to thicken a sauce
• Spanish: espesante — a substance, usually a source of starch, used to thicken a sauce
• Swedish: redning — a substance, usually a source of starch, used to thicken a sauce