?近期(qi)，南京中醫(yī)藥(yao)大學(xué)藥(yao)學(xué)院和南京(jing)工業(yè)大學(xué)(xue)食品與輕工學(xué)(xue)院研(yan)究人員(yuan)在國(guó)(guo)際食品(pin)期刊《LWT - Food Science and Technology》發(fā)表了題(ti)為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究論文(wen)。在該研究論文(wen)中，研究(jiu)人員利用(yong)上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)(ce)定冷凍(dong)面團(tuán)面包(bao)的硬(ying)度。

?上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀(yi)廣泛應(yīng)用于(yu)食品、醫(yī)藥(yao)、化工和(he)材料等領(lǐng)域樣(yang)品的質(zhì)(zhi)構(gòu)分(fen)析與物性測(cè)(ce)試，并(bing)助力用(yong)戶(hù)在國(guó)內(nèi)(nei)外期刊發(fā)表(biao)多篇論(lun)文。

全文下載鏈接(jie)

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