? ? 2019年5日，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交通大(da)學(xué)農(nóng)(nong)業(yè)與生物學(xué)(xue)院研究(jiu)團(tuán)隊題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該研究(jiu)論文(wen)中，研究人員利(li)用上海騰(teng)拔的Universal TA研究型(xing)國產(chǎn)質(zhì)構(gòu)(gou)儀用于測定(ding)馬鈴薯面(mian)包的硬度(du)、回復(fù)性、內(nèi)聚(ju)性和咀(ju)嚼性等指標(biāo)(biao)。

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