? ? 2019年5日，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了(le)上海交(jiao)通大學農(nóng)(nong)業(yè)與生物(wu)學院研究(jiu)團隊(dui)題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該研(yan)究論文(wen)中，研究(jiu)人員利用(yong)上海騰(teng)拔的Universal TA研(yan)究型國產(chǎn)質(zhì)(zhi)構(gòu)儀用(yong)于測定馬鈴薯(shu)面包(bao)的硬度、回復性(xing)、內(nèi)聚性和(he)咀嚼性等(deng)指標。

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