? ? 2019年5日，食品期(qi)刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線(xian)發(fā)表了上(shang)海交通大(da)學農(nóng)業(yè)與生物(wu)學院研究(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(jiu)論文。

? ? 在該研究論(lun)文中，研究(jiu)人員利用(yong)上海騰拔的Universal TA研(yan)究型國產(chǎn)質(zhì)(zhi)構(gòu)儀用(yong)于測定馬(ma)鈴薯面包的(de)硬度、回(hui)復性、內(nèi)(nei)聚性和(he)咀嚼性等(deng)指標。

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