?近期，南(nan)京中醫(yī)藥大學(xué)(xue)藥學(xué)(xue)院和南京工(gong)業(yè)大學(xué)食(shi)品與輕工學(xué)(xue)院研(yan)究人(ren)員在國際(ji)食品期(qi)刊《LWT - Food Science and Technology》發(fā)表(biao)了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究(jiu)論文。在(zai)該研究論(lun)文中，研(yan)究人員(yuan)利用(yong)上海騰(teng)拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)定冷(leng)凍面團(tuán)面包(bao)的硬度。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣(guang)泛應(yīng)用于食品(pin)、醫(yī)藥、化(hua)工和材料等領(lǐng)(ling)域樣品的質(zhì)構(gòu)(gou)分析與物性測(cè)(ce)試，并(bing)助力(li)用戶在(zai)國內(nèi)(nei)外期(qi)刊發(fā)表多(duo)篇論文。

全文下(xia)載鏈(lian)接

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