? ? 2019年5日，食品期(qi)刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線(xian)發(fā)表了上海交(jiao)通大(da)學(xué)農(nóng)業(yè)(ye)與生物(wu)學(xué)院研究團(tuán)(tuan)隊題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該研究論(lun)文中，研究人員(yuan)利用上海騰拔(ba)的Universal TA研(yan)究型國(guo)產(chǎn)質(zhì)構(gòu)(gou)儀用(yong)于測定馬鈴(ling)薯面包的(de)硬度、回復(fù)(fu)性、內(nèi)聚(ju)性和咀嚼性等(deng)指標(biāo)。

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