?近期，南京中(zhong)醫(yī)藥大學(xué)(xue)藥學(xué)院(yuan)和南京工業(yè)(ye)大學(xué)食品(pin)與輕工(gong)學(xué)院研(yan)究人員在國(guo)際食品期刊(kan)《LWT - Food Science and Technology》發(fā)表了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的(de)研究論文。在(zai)該研究論(lun)文中，研(yan)究人員利(li)用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(ce)定冷凍(dong)面團(tuán)面包(bao)的硬度(du)。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣(guang)泛應(yīng)用于(yu)食品、醫(yī)藥、化工(gong)和材(cai)料等領(lǐng)域樣(yang)品的(de)質(zhì)構(gòu)分析與(yu)物性測試，并(bing)助力用戶(hu)在國內(nèi)(nei)外期刊發(fā)表多(duo)篇論(lun)文。

全文(wen)下載鏈接(jie)

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