? ? 2019年5日，食品期(qi)刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了上(shang)海交通大(da)學(xué)農(nóng)(nong)業(yè)與生物學(xué)(xue)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(jiu)論文(wen)。

? ? 在該研究論(lun)文中，研究人(ren)員利用(yong)上海騰拔的Universal TA研(yan)究型國產(chǎn)(chan)質(zhì)構(gòu)儀用(yong)于測(cè)定(ding)馬鈴薯(shu)面包的硬度(du)、回復(fù)性(xing)、內(nèi)聚性和(he)咀嚼(jue)性等指(zhi)標(biāo)。

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