?近期，南京(jing)中醫(yī)藥大學(xué)(xue)藥學(xué)院和南(nan)京工(gong)業(yè)大學(xué)(xue)食品與輕工學(xué)(xue)院研究(jiu)人員在國(guó)際食(shi)品期刊《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(de)研究論文。在(zai)該研(yan)究論文中(zhong)，研究人員利用(yong)上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定冷凍面(mian)團(tuán)面包(bao)的硬(ying)度。

?上海(hai)騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣(guang)泛應(yīng)用于食(shi)品、醫(yī)藥、化工(gong)和材料等領(lǐng)(ling)域樣品的質(zhì)(zhi)構(gòu)分析與物(wu)性測(cè)試，并助(zhu)力用戶(hu)在國(guó)內(nèi)(nei)外期刊發(fā)表(biao)多篇(pian)論文。

全文下載(zai)鏈接

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