?近期，南京中醫(yī)(yi)藥大學(xué)藥學(xué)院(yuan)和南京工(gong)業(yè)大學(xué)食(shi)品與輕工學(xué)(xue)院研究人員在(zai)國際食品期(qi)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"的研(yan)究論文。在(zai)該研究論文中(zhong)，研究人(ren)員利(li)用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀(yi)測定冷凍面(mian)團(tuán)面包的(de)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、化工(gong)和材料等領(lǐng)域(yu)樣品的(de)質(zhì)構(gòu)分析(xi)與物性測(ce)試，并助力用(yong)戶在國內(nèi)外(wai)期刊發(fā)表多篇(pian)論文。

全文下載(zai)鏈接(jie)

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