Comparative analysis of co-processed starches prepared by three different methods

• Glavni autori: Yonni Apeji (Autor), David Aluga (Autor), Olubunmi Olayemi (Autor), Chinyere Oparaeche (Autor), Sophie Anyebe (Autor), Michael Gamlen (Autor), Avosuahi Oyi (Autor)
• Format: Knjiga
• Izdano: University of Huddersfield Press, 2017-11-01T00:00:00Z.
• Teme: article
• Online pristup: Connect to this object online.

Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed exc...