?近期，南京(jing)中醫(yī)藥(yao)大學(xué)藥(yao)學(xué)院(yuan)和南京工業(yè)(ye)大學(xué)食品(pin)與輕工學(xué)院研(yan)究人員在國(guo)際食品期刊《LWT - Food Science and Technology》發(fā)(fa)表了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究論文(wen)。在該研究論文(wen)中，研究人員利(li)用上海(hai)騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定冷(leng)凍面團(tuán)面包的(de)硬度(du)。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣(guang)泛應(yīng)用于食品(pin)、醫(yī)藥、化工和材(cai)料等領(lǐng)(ling)域樣品的(de)質(zhì)構(gòu)分析與(yu)物性測試(shi)，并助力用戶在(zai)國內(nèi)外(wai)期刊發(fā)(fa)表多篇(pian)論文。

全文下(xia)載鏈接

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