div class=ts-pagebuttonPage 1button div class=ts-image amp-img class=ts-thumb alt=Page 1: spirucgahrksueduspirucgahrksueduprojiwcspppdf26671pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results McMaster and Moss 1989 src=https:reader034vdocumentinreader034viewer20220421105e8a591fe3bbf109ea04e2e5html5thumbnails1jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 2button div class=ts-image amp-img class=ts-thumb alt=Page 2: spirucgahrksueduspirucgahrksueduprojiwcspppdf26671pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results McMaster and Moss 1989 src=https:reader034vdocumentinreader034viewer20220421105e8a591fe3bbf109ea04e2e5html5thumbnails2jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 3button div class=ts-image amp-img class=ts-thumb alt=Page 3: spirucgahrksueduspirucgahrksueduprojiwcspppdf26671pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results McMaster and Moss 1989 src=https:reader034vdocumentinreader034viewer20220421105e8a591fe3bbf109ea04e2e5html5thumbnails3jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 4button div class=ts-image amp-img class=ts-thumb alt=Page 4: spirucgahrksueduspirucgahrksueduprojiwcspppdf26671pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results McMaster and Moss 1989 src=https:reader034vdocumentinreader034viewer20220421105e8a591fe3bbf109ea04e2e5html5thumbnails4jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 5button div class=ts-image amp-img class=ts-thumb alt=Page 5: spirucgahrksueduspirucgahrksueduprojiwcspppdf26671pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results McMaster and Moss 1989 src=https:reader034vdocumentinreader034viewer20220421105e8a591fe3bbf109ea04e2e5html5thumbnails5jpg width=142 height=106 layout=responsive amp-img divdivdiv class=ts-pagebuttonPage 6button div class=ts-image amp-img class=ts-thumb alt=Page 6: spirucgahrksueduspirucgahrksueduprojiwcspppdf26671pdf · bread a cleanly milled flour with a protein content of about 10% gives the best results McMaster and Moss 1989 src=https:reader034vdocumentinreader034viewer20220421105e8a591fe3bbf109ea04e2e5html5thumbnails6jpg width=142 height=106 layout=responsive amp-img divdiv