?近期，南(nan)京中醫(yī)(yi)藥大學(xué)藥(yao)學(xué)院和南(nan)京工業(yè)(ye)大學(xué)食品與輕(qing)工學(xué)(xue)院研究人員(yuan)在國(guo)際食品期刊(kan)《LWT - Food Science and Technology》發(fā)表了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究論(lun)文。在該研(yan)究論文中(zhong)，研究人員(yuan)利用(yong)上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定(ding)冷凍面(mian)團(tuán)面包(bao)的硬度。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣泛(fan)應(yīng)用于食品(pin)、醫(yī)藥、化工和(he)材料等領(lǐng)域(yu)樣品的(de)質(zhì)構(gòu)(gou)分析(xi)與物性測試(shi)，并助力(li)用戶在國內(nèi)(nei)外期刊發(fā)(fa)表多篇論(lun)文。

全文下(xia)載鏈接

Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound