Figure 1.
Typical curves of change of lafun dough hardness during storage (0–24 h): (A) Stiffer during storage, (B) Softened during storage and (C) No change of hardness during storage.
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.