?近期(qi)，南京中醫(yī)藥(yao)大學(xué)藥學(xué)院和(he)南京工(gong)業(yè)大學(xué)(xue)食品與輕工(gong)學(xué)院(yuan)研究(jiu)人員在(zai)國際食品期(qi)刊《LWT - Food Science and Technology》發(fā)(fa)表了(le)題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究(jiu)論文。在該研(yan)究論文中(zhong)，研究人員(yuan)利用上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測(ce)定冷凍(dong)面團面包的硬(ying)度。

?上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀廣泛應(yīng)用(yong)于食(shi)品、醫(yī)藥、化工和(he)材料等領(lǐng)域(yu)樣品的質(zhì)構(gòu)分(fen)析與物性測試(shi)，并助力用(yong)戶在國(guo)內(nèi)外(wai)期刊發(fā)表多篇(pian)論文(wen)。

全文下載(zai)鏈接

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