?近期，南(nan)京中(zhong)醫(yī)藥大學(xué)藥(yao)學(xué)院和南京(jing)工業(yè)大學(xué)(xue)食品與輕工學(xué)(xue)院研究人(ren)員在國(guó)際(ji)食品期刊《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(de)研究論文。在該(gai)研究論(lun)文中，研究(jiu)人員利用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定冷(leng)凍面團(tuán)(tuan)面包(bao)的硬度(du)。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛應(yīng)用于(yu)食品、醫(yī)藥(yao)、化工和(he)材料等領(lǐng)(ling)域樣(yang)品的質(zhì)(zhi)構(gòu)分析與(yu)物性測(cè)試(shi)，并助力(li)用戶在國(guó)(guo)內(nèi)外期(qi)刊發(fā)表多篇(pian)論文。

全文下載鏈接(jie)

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