?近期，南京中(zhong)醫(yī)藥大(da)學(xué)藥學(xué)院和(he)南京工(gong)業(yè)大學(xué)食(shi)品與輕工(gong)學(xué)院研究人員(yuan)在國際食品(pin)期刊《LWT - Food Science and Technology》發(fā)(fa)表了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的(de)研究論文。在(zai)該研究論文中(zhong)，研究人(ren)員利用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定冷凍(dong)面團(tuán)面(mian)包的硬度(du)。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣(guang)泛應(yīng)用于食(shi)品、醫(yī)藥、化工(gong)和材料等領(lǐng)(ling)域樣品的質(zhì)構(gòu)(gou)分析(xi)與物性測試(shi)，并助(zhu)力用戶在(zai)國內(nèi)外期(qi)刊發(fā)表(biao)多篇論文。

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