Alkaline pretreatment (0–100 mmol/L sodium hydroxide or 25 mmol/L potassium hydroxide) strongly affected gluten cross-linking, whereas acid pretreatment (0–25 mmol/L sulfuric acid or 25 mmol/L ...

UCLA Center for Human Nutrition, Department of Medicine, David Geffen School of Medicine, University of California, Los Angeles, California 90095 *To whom correspondence should be addressed: UCLA ...