?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)品與輕工學(xué)院(yuan)研究(jiu)人員在(zai)國(guó)際食品(pin)期刊《LWT - Food Science and Technology》發(fā)表(biao)了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論文。在該(gai)研究論文中，研(yan)究人員利用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)冷凍面團(tuán)面包(bao)的硬度。

?上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀(yi)廣泛應(yīng)(ying)用于食品(pin)、醫(yī)藥、化工和(he)材料等領(lǐng)(ling)域樣品(pin)的質(zhì)構(gòu)分析與(yu)物性測(cè)(ce)試，并助(zhu)力用戶在國(guó)(guo)內(nèi)外期刊發(fā)表(biao)多篇論文。

全文下載鏈(lian)接

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