? ? 2019年5日，食(shi)品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交(jiao)通大學農(nong)業(yè)與生物學(xue)院研究團(tuan)隊題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論(lun)文。

? ? 在該研究(jiu)論文中，研究人(ren)員利用上(shang)海騰(teng)拔的Universal TA研究型(xing)國產質構(gou)儀用(yong)于測定馬(ma)鈴薯面包的硬(ying)度、回復性、內(nei)聚性和(he)咀嚼性等指(zhi)標。

全文下(xia)載：Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread