上(shang)海(hai)騰(teng)拔(ba)質構儀(yi)助力湖南(nan)農業大(da)學(xue)在(zai)國際食(shi)品期(qi)刊發表雜(za)交(jiao)水(shui)稻(dao)相關論(lun)文(wen)

近(jin)期(qi)，湖南(nan)農業大(da)學(xue)作(zuo)物(wu)生(sheng)理(li)與分子(zi)生(sheng)物學(xue)教育部(bu)重(zhong)點實驗室(shi)研究人(ren)員(yuan)在國際食(shi)品期(qi)刊《Food Chemistry: X》發表了(le)題(ti)為(wei)“Texture and digestion properties of hybrid rice: A comparison between two c*rs released 18 years apart"的研究論(lun)文(wen)。在(zai)該論(lun)文(wen)中(zhong)，研究人(ren)員(yuan)利(li)用(yong)上(shang)海(hai)騰(teng)拔(ba)Rapid TA+質構儀(yi)測定雜(za)交(jiao)水(shui)稻(dao)蒸煮米的硬度、彈(dan)性、回(hui)復(fu)性、內(nei)聚性和咀嚼(jiao)性等(deng)指標(biao)。

全文(wen)下載(zai)鏈接(jie)：

Texture and digestion properties of hybrid rice: A comparison between two c*rs released 18 years apart