Comparative analysis of co-processed starches prepared by three different methods
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...
Main Authors: | Yonni Apeji, David Aluga, Olubunmi Olayemi, Chinyere Oparaeche, Sophie Anyebe, Michael Gamlen, Avosuahi Oyi |
---|---|
Format: | Article |
Language: | English |
Published: |
University of Huddersfield Press
2017-11-01
|
Series: | British Journal of Pharmacy |
Subjects: | |
Online Access: | https://www.bjpharm.org.uk/article/id/34/ |
Similar Items
-
Performance evaluation of maize starch as a multifunctional excipient in metronidazole tablet formulation
by: Yonni Eshovo Apeji, et al.
Published: (2020-03-01) -
Optimization of the Extragranular Excipient Composition of Paracetamol Tablet formulation using the Quality by Design Approach
by: Yonni Eshovo Apeji, et al.
Published: (2022-12-01) -
A Directly Compressible Pregelatinised Sago Starch: A New Excipient in the Pharmaceutical Tablet Formulations
by: Riyanto Teguh Widodo, et al.
Published: (2022-07-01) -
Multifunctional Properties of Co-processed Dioscorea rotundata Starch and Abelmoschus esculentus Fruit Gum in Direct Compression of Metronidazole Tablets
by: Olubunmi Jumoke Olayemi, et al.
Published: (2022-12-01) -
Formulation and antianaemic evaluation of the tablets containing Telfairia occidentalis aqueous leaf extract
by: Olubunmi Jumoke Olayemi, et al.
Published: (2021-03-01)