Quantification of residual crystallinity of ball-milled, commercially available, anhydrous β-lactose by differential scanning calorimetry and terahertz spectroscopy
Date
2015-03-04
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Publisher
Springer
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Article
Peer reviewed
Yes
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Citation
Smith, G. Ermolina, I., Hussain, A. and Bukhari, N.I. (2015) Quantification of residual crystallinity of ball-milled, commercially available, anhydrous β-lactose by differential scanning calorimetry and terahertz spectroscopy. Journal of Thermal Analysis and Calorimetry, 121 (1), pp. 327-333