?近期，南(nan)京中醫(yī)藥大(da)學(xué)藥學(xué)院(yuan)和南京工業(yè)大(da)學(xué)食品(pin)與輕工學(xué)院(yuan)研究人員(yuan)在國際食(shi)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(lun)文。在該研究論(lun)文中，研(yan)究人員利(li)用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(ce)定冷(leng)凍面團(tuán)面(mian)包的硬度。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣(guang)泛應(yīng)用于食品(pin)、醫(yī)藥、化工和材(cai)料等領(lǐng)域(yu)樣品的質(zhì)構(gòu)分(fen)析與(yu)物性測試，并(bing)助力(li)用戶在(zai)國內(nèi)外期刊發(fā)(fa)表多篇(pian)論文。

全文下載(zai)鏈接

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