Affiliation:
1. Department of Pharmaceutics, School of Pharmacy, University of London, Brunswick Square, London
Abstract
Abstract
The cohesion of wheat, maize and potato starch, acacia, tragacanth, alginic acid, lactose, dextrose and sucrose powders has been determined at different relative humidities and temperatures. For maize, wheat and potato starches, cohesion was a maximum at an intermediate moisture content, whilst for acacia, tragacanth and alginic acid it was independent of the moisture content over the range considered. Lactose, dextrose and sucrose remained free flowing except at high relative humidities.
Publisher
Oxford University Press (OUP)
Subject
Pharmaceutical Science,Pharmacology
Cited by
47 articles.
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