?近期(qi)，南京中(zhong)醫(yī)藥大學(xué)藥(yao)學(xué)院和南京工(gong)業(yè)大學(xué)食品(pin)與輕工(gong)學(xué)院研究(jiu)人員在國際(ji)食品期刊《LWT - Food Science and Technology》發(fā)表(biao)了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論文(wen)。在該研究論文(wen)中，研究(jiu)人員利用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測定冷凍面團(tuán)(tuan)面包(bao)的硬度。

?上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀(yi)廣泛應(yīng)用于(yu)食品、醫(yī)藥、化(hua)工和材料等(deng)領(lǐng)域(yu)樣品的質(zhì)構(gòu)分(fen)析與(yu)物性測試(shi)，并助力用戶在(zai)國內(nèi)外期刊(kan)發(fā)表(biao)多篇論文(wen)。

全文下載鏈(lian)接

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