Bran of cassava starch flour and bran of cassava flour as potential tablet excipients

• Главные авторы: Valéria C. Orsi (Автор), Marta M.D.C. Vila (Автор), Valquiría M. Hanai-Yoshida (Автор), Marco V. Chaud (Автор), Victor M. Balcão (Автор), José M. Oliveira Jr (Автор)
• Формат: ‌
• Опубликовано: Facultad de Farmacia, Universidad de Granada, 2020-03-01T00:00:00Z.
• Предметы: article
• Online-ссылка: Connect to this object online.

Abstract Objectives: The physicochemical characteristics of bran of cassava starch flour and bran of cassava flour (viz. organoleptic characteristics, pH value, moisture content, total ashes, lipid, protein, starch and fiber contents) and biopharmacotechnical parameters (viz. granulometry, flow capa...