?近期，南京中(zhong)醫(yī)藥大學(xué)藥學(xué)(xue)院和南(nan)京工業(yè)大(da)學(xué)食(shi)品與(yu)輕工學(xué)院研究(jiu)人員在(zai)國際食品(pin)期刊(kan)《LWT - Food Science and Technology》發(fā)表了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的(de)研究論文。在(zai)該研究論(lun)文中，研究(jiu)人員利(li)用上(shang)海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測定(ding)冷凍面團面包(bao)的硬度。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛(fan)應(yīng)用于食(shi)品、醫(yī)藥、化(hua)工和材(cai)料等領(lǐng)(ling)域樣品的質(zhì)構(gòu)(gou)分析與物性測(ce)試，并助力(li)用戶在國內(nèi)外(wai)期刊發(fā)表多篇(pian)論文。

全文下載鏈(lian)接

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