?近期，南(nan)京中(zhong)醫(yī)藥大(da)學(xué)藥學(xué)(xue)院和(he)南京工業(yè)(ye)大學(xué)食品與輕(qing)工學(xué)院研(yan)究人(ren)員在國(guó)際食品(pin)期刊(kan)《LWT - Food Science and Technology》發(fā)表了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的(de)研究(jiu)論文。在該研究(jiu)論文中，研究人(ren)員利用上(shang)海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)冷凍面(mian)團(tuán)面包的硬(ying)度。

?上海(hai)騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛應(yīng)用于(yu)食品(pin)、醫(yī)藥、化工(gong)和材(cai)料等領(lǐng)(ling)域樣品的(de)質(zhì)構(gòu)(gou)分析(xi)與物性測(cè)試(shi)，并助力用戶在(zai)國(guó)內(nèi)外(wai)期刊發(fā)表多(duo)篇論文。

全文下載鏈(lian)接

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