?近期，南(nan)京中醫(yī)藥大(da)學(xué)藥學(xué)(xue)院和南京工(gong)業(yè)大學(xué)(xue)食品(pin)與輕工學(xué)(xue)院研究人員(yuan)在國(guó)際(ji)食品期(qi)刊《LWT - Food Science and Technology》發(fā)表了題(ti)為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論文。在該(gai)研究論文中，研(yan)究人員利(li)用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定冷凍面團(tuán)(tuan)面包的硬度(du)。

?上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀廣泛(fan)應(yīng)用于(yu)食品(pin)、醫(yī)藥、化(hua)工和(he)材料等(deng)領(lǐng)域樣品的質(zhì)(zhi)構(gòu)分(fen)析與物(wu)性測(cè)試(shi)，并助力用戶(hu)在國(guó)內(nèi)外期刊(kan)發(fā)表多篇(pian)論文(wen)。

全文下載鏈接(jie)

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