? ? 2019年5日，食(shi)品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了上(shang)海交通大學(xué)(xue)農(nóng)業(yè)(ye)與生(sheng)物學(xué)院研究團(tuán)(tuan)隊(duì)題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該研究(jiu)論文中(zhong)，研究(jiu)人員利用上海(hai)騰拔的Universal TA研究(jiu)型國產(chǎn)質(zhì)構(gòu)(gou)儀用于(yu)測定(ding)馬鈴薯面包(bao)的硬度、回復(fù)性(xing)、內(nèi)聚(ju)性和咀嚼性(xing)等指(zhi)標(biāo)。

全文下(xia)載：Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread