The effect of thermal and chemical modifications of excipients on the compressional properties of paracetamol tablet formulations including maize, cassava and sweet potato starches as filler-binders
The effects of thermal and chemical modifications on the properties of directly compressed paracetamol tablets containing cassava and sweet potato starches were compared with official maize starch. Fresh tubers of the cassava plant, Manihot esculenta Crantz (family Euphorbiaceae) and the sweet potat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Pharmaceutical Excipients Council
2016-10-01
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| Series: | Journal of Excipients and Food Chemicals |
| Online Access: | https://jefc.scholasticahq.com/article/927-the-effect-of-thermal-and-chemical-modifications-of-excipients-on-the-compressional-properties-of-paracetamol-tablet-formulations-including-maize-cas |