? ? 2019年5日，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了(le)上海交通大學(xué)(xue)農(nóng)業(yè)與生物(wu)學(xué)院研究團(tuán)隊(duì)(dui)題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論(lun)文。

? ? 在該(gai)研究論(lun)文中，研(yan)究人(ren)員利用上(shang)海騰拔(ba)的Universal TA研究型國(guó)產(chǎn)(chan)質(zhì)構(gòu)儀用(yong)于測(cè)(ce)定馬鈴薯面包(bao)的硬度、回復(fù)性(xing)、內(nèi)聚性和咀嚼(jue)性等(deng)指標(biāo)。

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