2021年，河北科技(ji)大學(xué)和石家莊(zhuang)學(xué)院研(yan)究人員聯(lián)(lian)合在國(guó)際(ji)食品期刊(kan)《Journal of Food Processing and Preservation》(IF=2.190)發(fā)表了(le)題為"Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties“的研(yan)究論(lun)文。在該(gai)論文中，研究(jiu)人員利(li)用上海騰拔Universal TA研(yan)究型質(zhì)(zhi)構(gòu)儀測(cè)定了(le)面團(tuán)的硬度(du)和韌性。

上海騰拔(ba)Universal TA研究型(xing)質(zhì)構(gòu)儀已經(jīng)(jing)助力高校(xiao)和科研院所在(zai)食品(pin)、水產(chǎn)、畜牧、化工(gong)和材料等領(lǐng)域(yu)發(fā)表多篇國(guó)內(nèi)(nei)外期刊(kan)研究論(lun)文，成(cheng)為高(gao)校和科研院所(suo)物性研究和分(fen)析的得(de)力幫(bang)手。

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