2021年，河北科技大(da)學和石家莊(zhuang)學院研究人(ren)員聯(lián)合(he)在國際食(shi)品期刊(kan)《Journal of Food Processing and Preservation》(IF=2.190)發(fā)表了(le)題為(wei)"Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties“的研究論文。在(zai)該論(lun)文中(zhong)，研究人(ren)員利用上(shang)海騰拔(ba)Universal TA研究型質構儀(yi)測定了面(mian)團的(de)硬度(du)和韌性。

上海騰(teng)拔Universal TA研究(jiu)型質(zhi)構儀已經(jing)助力高校和科(ke)研院所(suo)在食(shi)品、水產、畜牧、化(hua)工和材(cai)料等領域(yu)發(fā)表多篇(pian)國內外期(qi)刊研(yan)究論(lun)文，成為高校和(he)科研院所(suo)物性研(yan)究和分(fen)析的得(de)力幫(bang)手。

全文下載(zai)鏈接：Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties