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

• Auteurs principaux: Yonni Apeji (Auteur), David Aluga (Auteur), Olubunmi Olayemi (Auteur), Chinyere Oparaeche (Auteur), Sophie Anyebe (Auteur), Michael Gamlen (Auteur), Avosuahi Oyi (Auteur)
• Format: Livre
• Publié: University of Huddersfield Press, 2017-11-01T00:00:00Z.
• Sujets: article
• Accès en ligne: 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...