Effect of Spray Drying Conditions on the Physicochemical Properties and Enthalpy Relaxation of α-Lactose
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.710287
Reference72 articles.
1. Implication of glass transition for the drying and stability of dried foods
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5. Physicochemical properties and oral bioavailability of amorphous atorvastatin hemi-calcium using spray-drying and SAS process
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