2021年，河北(bei)科技大(da)學(xué)和石(shi)家莊學(xué)院研究(jiu)人員聯(lián)合(he)在國(guo)際食品期(qi)刊《Journal of Food Processing and Preservation》(IF=2.190)發(fā)表(biao)了題(ti)為"Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties“的研究論(lun)文。在該論文(wen)中，研究(jiu)人員利(li)用上海騰拔(ba)Universal TA研究型質(zhì)構(gòu)(gou)儀測定了面(mian)團(tuán)的(de)硬度(du)和韌性。

上海騰拔Universal TA研(yan)究型質(zhì)構(gòu)儀(yi)已經(jīng)助力高(gao)校和科研院(yuan)所在(zai)食品、水產(chǎn)(chan)、畜牧、化(hua)工和材料等(deng)領(lǐng)域發(fā)表多篇(pian)國內(nèi)外(wai)期刊(kan)研究論文，成(cheng)為高校和(he)科研院所物性(xing)研究和(he)分析的得力幫(bang)手。

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