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gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails2jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=3Page 3button div class=ts-imageimg data-url=buedueg-final-product-the-acceptable-cooking-quality-mansour-1981-stated-thathtmlpage=3 data-page=3 class=ts-thumb lazyload alt=Page 3: buedueg · final product the acceptable cooking quality Mansour 1981 stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails3jpg 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stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails5jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=6Page 6button div class=ts-imageimg data-url=buedueg-final-product-the-acceptable-cooking-quality-mansour-1981-stated-thathtmlpage=6 data-page=6 class=ts-thumb lazyload alt=Page 6: buedueg · final product the acceptable cooking quality Mansour 1981 stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC 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src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails9jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=10Page 10button div class=ts-imageimg data-url=buedueg-final-product-the-acceptable-cooking-quality-mansour-1981-stated-thathtmlpage=10 data-page=10 class=ts-thumb lazyload alt=Page 10: buedueg · final product the acceptable cooking quality Mansour 1981 stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails10jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=11Page 11button div 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flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails12jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=13Page 13button div class=ts-imageimg data-url=buedueg-final-product-the-acceptable-cooking-quality-mansour-1981-stated-thathtmlpage=13 data-page=13 class=ts-thumb lazyload alt=Page 13: buedueg · final product the acceptable cooking quality Mansour 1981 stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails13jpg width=140 height=200 divdivdiv class=ts-pagebutton 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must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails15jpg width=140 height=200 divdivdiv class=ts-pagebutton class=gotoPage data-page=16Page 16button div class=ts-imageimg data-url=buedueg-final-product-the-acceptable-cooking-quality-mansour-1981-stated-thathtmlpage=16 data-page=16 class=ts-thumb lazyload alt=Page 16: buedueg · final product the acceptable cooking quality Mansour 1981 stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails16jpg width=140 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stated that the protein and gluten content must be higher than and 23* respectively in flour used in macaroni loading=lazy src=data:imagegifbase64iVBORw0KGgoAAAANSUhEUgAAAAIAAAACCAQAAADYv8WvAAAAD0lEQVR42mP8X8AwAgiABKBAv+vAXklAAAAAElFTkSuQmCC data-src=https:reader033vdocumentsnetreader033viewer20220503135f752ccf88014c54dc7fd475html5thumbnails18jpg width=140 height=200 divdiv
