?近期，南京中(zhong)醫(yī)藥大學(xué)藥學(xué)(xue)院和(he)南京工業(yè)大(da)學(xué)食品(pin)與輕(qing)工學(xué)院研(yan)究人(ren)員在國(guó)際食(shi)品期刊《LWT - Food Science and Technology》發(fā)(fa)表了題為"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(jiu)論文中(zhong)，研究人(ren)員利用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定冷(leng)凍面(mian)團(tuán)面包的(de)硬度。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛應(yīng)(ying)用于(yu)食品、醫(yī)藥、化(hua)工和(he)材料等(deng)領(lǐng)域(yu)樣品(pin)的質(zhì)(zhi)構(gòu)分析(xi)與物性測(cè)試，并(bing)助力用戶在(zai)國(guó)內(nèi)(nei)外期刊發(fā)表(biao)多篇論文(wen)。

全文下載鏈接(jie)

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