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

• Asıl Yazarlar: Yonni Apeji (Yazar), David Aluga (Yazar), Olubunmi Olayemi (Yazar), Chinyere Oparaeche (Yazar), Sophie Anyebe (Yazar), Michael Gamlen (Yazar), Avosuahi Oyi (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: University of Huddersfield Press, 2017-11-01T00:00:00Z.
• Konular: article
• Online Erişim: 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...