? ? 2019年5日，食品(pin)期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)(fa)表了上海交通(tong)大學(xué)(xue)農(nóng)業(yè)(ye)與生物學(xué)院(yuan)研究團(tuán)(tuan)隊題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究(jiu)論文。

? ? 在該研(yan)究論文中，研究(jiu)人員利用上海(hai)騰拔的Universal TA研究(jiu)型國產(chǎn)質(zhì)(zhi)構(gòu)儀用(yong)于測定馬鈴(ling)薯面包的硬(ying)度、回(hui)復(fù)性、內(nèi)聚性和(he)咀嚼性等(deng)指標(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