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Use of fractal dimensions in the study of excipients: application to the characterization of modified lactoses
M.A. Holgado, M.J. Fernández-Hervás, M. Fernández-Arévalo, A.M. RabascoVolume:
121
Year:
1995
Language:
english
Pages:
7
DOI:
10.1016/0378-5173(95)00013-9
File:
PDF, 464 KB
english, 1995