2021年，河北(bei)科技(ji)大學(xué)和石家莊(zhuang)學(xué)院研究人(ren)員聯(lián)(lian)合在國際食(shi)品期刊(kan)《Journal of Food Processing and Preservation》(IF=2.190)發(fā)表(biao)了題為"Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties“的研(yan)究論文。在該論(lun)文中，研究人(ren)員利用上(shang)海騰拔Universal TA研(yan)究型質(zhì)(zhi)構(gòu)儀測(cè)定(ding)了面(mian)團(tuán)的硬(ying)度和韌性。

上海騰拔Universal TA研(yan)究型質(zhì)構(gòu)儀(yi)已經(jīng)助力高(gao)校和科(ke)研院(yuan)所在(zai)食品、水產(chǎn)(chan)、畜牧、化工和材(cai)料等領(lǐng)(ling)域發(fā)表多篇國(guo)內(nèi)外(wai)期刊研究論(lun)文，成為高校和(he)科研院所物性(xing)研究和分析(xi)的得力幫手。

全文下(xia)載鏈接(jie)：Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties