spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).

Page 1 <img data-url='document/spirucgahrksu-bread-a-cleanly-milled-flour-with-a-protein-content-of-about-10.html?page=1' data-page='1' class='cut-thumb lazyload' alt='Page 1: spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader034.cupdf.com/reader034/viewer/2022042110/5e8a591fe3bbf109ea04e2e5/html5/thumbnails/1.jpg' width='140' height='200' /> Page 2 <img data-url='document/spirucgahrksu-bread-a-cleanly-milled-flour-with-a-protein-content-of-about-10.html?page=2' data-page='2' class='cut-thumb lazyload' alt='Page 2: spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader034.cupdf.com/reader034/viewer/2022042110/5e8a591fe3bbf109ea04e2e5/html5/thumbnails/2.jpg' width='140' height='200' /> Page 3 <img data-url='document/spirucgahrksu-bread-a-cleanly-milled-flour-with-a-protein-content-of-about-10.html?page=3' data-page='3' class='cut-thumb lazyload' alt='Page 3: spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader034.cupdf.com/reader034/viewer/2022042110/5e8a591fe3bbf109ea04e2e5/html5/thumbnails/3.jpg' width='140' height='200' /> Page 4 <img data-url='document/spirucgahrksu-bread-a-cleanly-milled-flour-with-a-protein-content-of-about-10.html?page=4' data-page='4' class='cut-thumb lazyload' alt='Page 4: spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader034.cupdf.com/reader034/viewer/2022042110/5e8a591fe3bbf109ea04e2e5/html5/thumbnails/4.jpg' width='140' height='200' /> Page 5 <img data-url='document/spirucgahrksu-bread-a-cleanly-milled-flour-with-a-protein-content-of-about-10.html?page=5' data-page='5' class='cut-thumb lazyload' alt='Page 5: spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader034.cupdf.com/reader034/viewer/2022042110/5e8a591fe3bbf109ea04e2e5/html5/thumbnails/5.jpg' width='140' height='200' /> Page 6 <img data-url='document/spirucgahrksu-bread-a-cleanly-milled-flour-with-a-protein-content-of-about-10.html?page=6' data-page='6' class='cut-thumb lazyload' alt='Page 6: spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).' loading='lazy' src='data:image/gif;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAYAAAAfFcSJAAAADUlEQVR42mNk+P+/HgAFhAJ/wlseKgAAAABJRU5ErkJggg==' data-src='https://reader034.cupdf.com/reader034/viewer/2022042110/5e8a591fe3bbf109ea04e2e5/html5/thumbnails/6.jpg' width='140' height='200' />

spiru.cgahr.ksu.eduspiru.cgahr.ksu.edu/proj/iwcspp/pdf2/6/671.pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results (McMaster and Moss 1989).

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