FIGURE 1.
Effect of different proportion of OPP on storage modulus (G′) and loss modulus (G″) of wheat dough (WF, wheat flour)
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.