Formulation optimization of floating microbeads containing modified Chinese yam starch using factorial design
Controlled release floating metformin hydrochloride microbeads were prepared and optimized using a blend of varying concentrations of freeze-dried pregelatinized Chinese yam starch (Dioscorea oppositifolia L) and sodium alginate. Floating microbeads were prepared by the ionotropic gelation method us...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Pharmaceutical Excipients Council
2016-11-01
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| Series: | Journal of Excipients and Food Chemicals |
| Online Access: | https://jefc.scholasticahq.com/article/1115-formulation-optimization-of-floating-microbeads-containing-modified-chinese-yam-starch-using-factorial-design |