?近期，南京中(zhong)醫(yī)藥大學(xué)(xue)藥學(xué)院和南(nan)京工業(yè)大學(xué)(xue)食品與輕工學(xué)(xue)院研究人(ren)員在國(guó)際食品(pin)期刊《LWT - Food Science and Technology》發(fā)表(biao)了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究論(lun)文。在該研究(jiu)論文中，研究(jiu)人員利用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定冷(leng)凍面團(tuán)面包(bao)的硬度。

?上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀(yi)廣泛應(yīng)用于食(shi)品、醫(yī)藥、化(hua)工和(he)材料等(deng)領(lǐng)域樣品的(de)質(zhì)構(gòu)分析與物(wu)性測(cè)(ce)試，并(bing)助力(li)用戶在國(guó)內(nèi)外(wai)期刊發(fā)(fa)表多篇論(lun)文。

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