Add to ORKGRaffinose affects the shape of the growth isotherms of the most important flate forms of sucrose crystals obtained from impure solutions , but the (-1-10) one
Sucrose or sugar is an important product of commerce. Its worldwide annual production is more than o...
In the past the effects of monosaccharides, oligosaccharides and polysacccharides have been studied ...
The growth of fructose crystals from aqueous ethanolic solutions was studied using a 1-L seeded batc...
Raffinose dramatically slows down the growth rate of the (100), (110) and (10-1) faces of sucrose c...
Sucrose crystals grown from aqueous solutions in the presence of Raffinose are elongated in the [010...
The experimental appearence of facets of crystallographic forms on the surface of sucrose apherical ...
The effect of some impurities on the growth rate of the single faces of sucrose crystals together wi...
Growth rates of sucrose crystallization from pure solutions of initial relative supersaturation leve...
The aim of the work is to assess the steady growth morphology of the zone of sucrose crystals by m...
The effects of variable concentrations of different molecular weight fractions of dextran on the int...
Observed (h0l) growth forms of the sucrose crystal are compared with calculated ones, on the basis o...
This study has been undertaken for two main purposes:- (1)To obtain factual information concerning ...
Crystallization is one of the most important steps in the technological flow of commodity sugar. By ...
The growth rates of the (010) face of a-lactose monohydrate crystals were measured at 30, 40 and 50 ...
A survey of a set of growth theories as well as a discussion about the definition of the supersatura...
Sucrose or sugar is an important product of commerce. Its worldwide annual production is more than o...
In the past the effects of monosaccharides, oligosaccharides and polysacccharides have been studied ...
The growth of fructose crystals from aqueous ethanolic solutions was studied using a 1-L seeded batc...
Raffinose dramatically slows down the growth rate of the (100), (110) and (10-1) faces of sucrose c...
Sucrose crystals grown from aqueous solutions in the presence of Raffinose are elongated in the [010...
The experimental appearence of facets of crystallographic forms on the surface of sucrose apherical ...
The effect of some impurities on the growth rate of the single faces of sucrose crystals together wi...
Growth rates of sucrose crystallization from pure solutions of initial relative supersaturation leve...
The aim of the work is to assess the steady growth morphology of the zone of sucrose crystals by m...
The effects of variable concentrations of different molecular weight fractions of dextran on the int...
Observed (h0l) growth forms of the sucrose crystal are compared with calculated ones, on the basis o...
This study has been undertaken for two main purposes:- (1)To obtain factual information concerning ...
Crystallization is one of the most important steps in the technological flow of commodity sugar. By ...
The growth rates of the (010) face of a-lactose monohydrate crystals were measured at 30, 40 and 50 ...
A survey of a set of growth theories as well as a discussion about the definition of the supersatura...
Sucrose or sugar is an important product of commerce. Its worldwide annual production is more than o...
In the past the effects of monosaccharides, oligosaccharides and polysacccharides have been studied ...
The growth of fructose crystals from aqueous ethanolic solutions was studied using a 1-L seeded batc...