Direct compression properties of melt-extruded isomalt

Author:

Ndindayino F,Henrist D,Kiekens F,Van den Mooter G,Vervaet C,Remon J.P

Publisher

Elsevier BV

Subject

Pharmaceutical Science

Reference23 articles.

1. Thermal behavior of isomalt;Cammenga;Thermochim. Acta,1996

2. Glasses of sugars and sugar substitutes;Cammenga;Phys. Chem.,1996

3. Thermal behavior of some sugar alcohols;Cammenga;J. Thermal Anal.,1996

4. The effect of pre-compaction processing and storage conditions on powder and compaction properties of some crystalline materials;Elamin;Int. J. Pharm.,1994

5. Fritzsching, B., 1993. Isomalt, a sugar substitute ideal for the manufacture of sugar-free and calorie-reduced confectionery. In: Conference Proceedings-Food Ingredients Europe. Maarssen, The Netherlands, pp. 371–377.

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