?近期，南(nan)京中醫(yī)藥大(da)學(xué)藥學(xué)院(yuan)和南京工業(yè)(ye)大學(xué)(xue)食品(pin)與輕工學(xué)院研(yan)究人(ren)員在國際食品(pin)期刊《LWT - Food Science and Technology》發(fā)表了(le)題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的(de)研究論(lun)文。在該(gai)研究論(lun)文中，研究(jiu)人員利用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)冷凍(dong)面團(tuán)面包(bao)的硬度。

?上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛應(yīng)用(yong)于食品、醫(yī)藥、化(hua)工和(he)材料等領(lǐng)(ling)域樣品的質(zhì)構(gòu)(gou)分析與物(wu)性測試，并助力(li)用戶(hu)在國內(nèi)(nei)外期刊發(fā)表多(duo)篇論文。

全文下載(zai)鏈接

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