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      Crystallization Rates for Amorphous Sucrose and Lactose Powders from Spray Drying: A Comparison

      Author(s): ,
      Publication date Created:
      Publication date (Print):
      Journal: Drying Technology
      Publisher: Informa UK Limited

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          Melting and glass transitions of low molecular weight carbohydrates

          Yrjo H. Roos (1993)
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            The glassy state in certain sugar-containing food products *

            S. H. CAKEBREAD, G White (1966)
            Article 0 comments Cited 27 times – based on 0 reviews     Review now
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              Crystallization of Amorphous Lactose

              Y.RJÖ ROOS, M.ARCUS KAREL (1992)
              Article 0 comments Cited 24 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Drying Technology
                Abbreviated Title: Drying Technology
                Publisher: Informa UK Limited
                ISSN (Print): 0737-3937
                ISSN (Electronic): 1532-2300
                Publication date Created: March 25 2009
                Publication date (Print): March 25 2009
                Volume: 27
                Issue: 4
                Pages: 606-614
                Article
                DOI: 10.1080/07373930802716391
                SO-VID: 66b187ee-9b51-41b8-bbde-483cf87a7423
                Copyright © © 2009
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