Quantification of γ‐sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol
Author:
Affiliation:
1. Department of Food Science University of Wisconsin‐Madison 1605 Linden Drive Madison WI 53706 USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15519
Reference15 articles.
1. Sorbitol for confections;Caliari R.;Manufacturing Confectioner,1983
2. Determination of sorbitol crystal content and crystallization rate using TD-NMR
3. Sorbitol and Mannitol
4. Modification of the crystalline structure of sorbitol and its effects on tableting characteristics;Ross Du;Pharmaceutical Technology,1984
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