Investigation of the stability of tablets prepared from sucrose and citric acid anhydride utilizing response surface methodology

European Food Research and Technology

Volumn 223, Issue 2, 2006, Pages 238-245

  Salar Behzadi, S ^a   Ölzant, Silvester ^a   Länger, Reinhard ^a   Koban, Christian ^b   Unger, Frank M ^a   Viernstein, Helmut ^a  

^a UNIVERSITY OF VIENNA   (Austria)

^b PEZ International AG   (Austria)

Author keywords

(Hot) melt coating; Fluid bed technology; Formulation optimization; Inversion of sucrose; Response surface methodology

Indexed keywords

EID: 33646760611     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0183-y     Document Type: Article

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