?近期，南京中醫(yī)(yi)藥大學(xué)(xue)藥學(xué)院和(he)南京工業(yè)大學(xué)(xue)食品與輕工學(xué)(xue)院研究人員在(zai)國(guó)際食品(pin)期刊(kan)《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(jiu)論文。在該(gai)研究(jiu)論文中，研究人(ren)員利用上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)冷凍面團(tuán)(tuan)面包的硬度。

?上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛應(yīng)用于(yu)食品、醫(yī)藥(yao)、化工和(he)材料等領(lǐng)(ling)域樣品的質(zhì)(zhi)構(gòu)分析(xi)與物性測(cè)(ce)試，并助力(li)用戶在國(guó)(guo)內(nèi)外期刊(kan)發(fā)表多篇論文(wen)。

全文下載鏈(lian)接

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