?近期(qi)，南京中醫(yī)藥(yao)大學(xué)(xue)藥學(xué)院和南京(jing)工業(yè)大學(xué)食品(pin)與輕工學(xué)院研(yan)究人員在(zai)國際食(shi)品期刊《LWT - Food Science and Technology》發(fā)(fa)表了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論(lun)文。在該研究論(lun)文中(zhong)，研究人員利用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀(yi)測定冷凍面團(tuán)(tuan)面包的硬度(du)。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣泛(fan)應(yīng)用(yong)于食品(pin)、醫(yī)藥、化(hua)工和(he)材料等領(lǐng)域樣(yang)品的質(zhì)(zhi)構(gòu)分析與(yu)物性測試，并助(zhu)力用(yong)戶在國內(nèi)外期(qi)刊發(fā)表多(duo)篇論文。

全文下(xia)載鏈接

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