? ? 2019年5日，食品(pin)期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)(fa)表了上海交通(tong)大學(xue)農(nóng)業(yè)(ye)與生物學(xue)院研究(jiu)團隊題為(wei)“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論(lun)文。

? ? 在該研究論(lun)文中，研究人員(yuan)利用(yong)上海騰拔(ba)的Universal TA研(yan)究型(xing)國產(chǎn)質(zhì)構(gòu)儀用(yong)于測定馬鈴(ling)薯面包的硬度(du)、回復(fù)性、內(nèi)聚(ju)性和咀(ju)嚼性等(deng)指標。

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