?近期，南京中醫(yī)(yi)藥大學(xué)藥(yao)學(xué)院和(he)南京(jing)工業(yè)大(da)學(xué)食(shi)品與輕工學(xué)(xue)院研究(jiu)人員在國(guo)際食品期刊(kan)《LWT - Food Science and Technology》發(fā)表了題(ti)為"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(jiu)論文中，研究人(ren)員利用上海騰(teng)拔Rapid TA質(zhì)(zhi)構(gòu)儀測(ce)定冷凍面團(tuán)(tuan)面包的硬度(du)。

?上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀廣泛應(yīng)(ying)用于食品、醫(yī)藥(yao)、化工和材料(liao)等領(lǐng)域樣品(pin)的質(zhì)構(gòu)(gou)分析與物(wu)性測試(shi)，并助力用(yong)戶在國內(nèi)外(wai)期刊發(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