?近期(qi)，南京(jing)中醫(yī)(yi)藥大學(xué)藥學(xué)院(yuan)和南京工業(yè)(ye)大學(xué)(xue)食品(pin)與輕工(gong)學(xué)院研究(jiu)人員(yuan)在國(guó)際食品期(qi)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(jiu)論文中，研(yan)究人員利用(yong)上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定(ding)冷凍面團(tuán)面(mian)包的硬度。

?上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀廣泛應(yīng)用(yong)于食品(pin)、醫(yī)藥、化工和(he)材料等領(lǐng)域樣(yang)品的質(zhì)(zhi)構(gòu)分析與(yu)物性(xing)測(cè)試，并助(zhu)力用戶在(zai)國(guó)內(nèi)(nei)外期刊發(fā)表(biao)多篇論文。

全文下載鏈接(jie)

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