2021年，河北科技(ji)大學(xué)(xue)和石(shi)家莊學(xué)院(yuan)研究人員聯(lián)(lian)合在(zai)國際食品(pin)期刊《Journal of Food Processing and Preservation》(IF=2.190)發(fā)表了題(ti)為"Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties“的研究論(lun)文。在(zai)該論文中，研(yan)究人員(yuan)利用上海(hai)騰拔Universal TA研(yan)究型(xing)質(zhì)構(gòu)儀測定(ding)了面團的硬度(du)和韌性。

上海騰拔Universal TA研(yan)究型質(zhì)(zhi)構(gòu)儀已經(jīng)(jing)助力高校(xiao)和科研(yan)院所在食(shi)品、水產(chǎn)、畜牧、化(hua)工和材料(liao)等領(lǐng)域(yu)發(fā)表多篇(pian)國內(nèi)外(wai)期刊研(yan)究論文，成為(wei)高校和科研院(yuan)所物性研究和(he)分析的(de)得力幫手。

全文下載(zai)鏈接：Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties