近期(qi)，湖南(nan)農(nóng)業(yè)大學作物(wu)生理(li)與分(fen)子生物(wu)學教育部重(zhong)點實驗室研(yan)究人員在國際(ji)食品期刊(kan)《Food Chemistry: X》發(fā)表了題(ti)為“Texture and digestion properties of hybrid rice: A comparison between two c*rs released 18 years apart"的研究論文(wen)。在該(gai)論文中，研(yan)究人員利(li)用上海騰(teng)拔Rapid TA+質(zhì)構(gòu)儀測(ce)定雜(za)交水稻蒸煮(zhu)米的硬度、彈(dan)性、回復性、內(nèi)(nei)聚性和咀嚼(jue)性等(deng)指標。

全文下載鏈(lian)接：

Texture and digestion properties of hybrid rice: A comparison between two c*rs released 18 years apart