Influence of supersaturation level on the morphology of α-lactose monohydrate crystals
Author:
Funder
University Grants Commission (UGC), New Delhi, Government of India
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
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3. The effect of temperature on the crystallinity of lactose powders produced by spray drying;Chiou;Journal of Food Engineering,2008
4. Antisolvent crystallisation of pharmaceutical excipients from aqueous solution and the use of preferred orientation in phase identification by powder X-ray diffraction;Crisp;European Journal of Pharmaceutical Sciences,2011
5. Mechanisms of lactose crystallisation;Dincer,2000
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