以果膠添加評估流動床造粒及沃斯特(Wurster)模式包覆對粉體品質及釋放特性之影響
以果膠添加評估流動床造粒及沃斯特(Wurster)模式包覆對粉體品質及釋放特性之影響
About this item
Full title
以果膠添加評估流動床造粒及沃斯特(Wurster)模式包覆對粉體品質及釋放特性之影響
Author / Creator
Publisher
台灣: 中國農業化學會/中華民國食品科學技術學會
Journal title
臺灣農業化學與食品科學, 2017-08, Vol.55/4 (3/4), p.202-213
Language
Chinese
Formats
Publication information
Publisher
台灣: 中國農業化學會/中華民國食品科學技術學會
Subjects
More information
Scope and Contents
Contents
“Fluid bed granulation” is a kind of an important processing and vector technology for manufacturing powders and particles. It use viscosity as its core mechanism for granulation and particle forming. How to enhance encapsulation efficiency and stability is an important studied subject and technology which awaited to be breakthrough. In this study,...
Alternative Titles
Full title
以果膠添加評估流動床造粒及沃斯特(Wurster)模式包覆對粉體品質及釋放特性之影響
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_hyweb_hyread_00503397
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hyweb_hyread_00503397
Other Identifiers
ISSN
1605-2471
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