? ? 2019年5日(ri)，食品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交(jiao)通大學(xué)(xue)農(nóng)業(yè)與生(sheng)物學(xué)(xue)院研究團隊題(ti)為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研(yan)究論文。

? ? 在該研(yan)究論文中，研究(jiu)人員利用上海(hai)騰拔的(de)Universal TA研究型國產(chǎn)質(zhì)(zhi)構(gòu)儀用(yong)于測定馬鈴薯(shu)面包的硬度(du)、回復(fù)性、內(nèi)聚(ju)性和(he)咀嚼性等指(zhi)標(biāo)。

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