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Abstract
Bagasse as a disintegrant.
Author(s): SM Gaonkar, PR Kulkarni
Food and Fermentation Technology Section, Dept. of Chemical Technology, University of Bombay, Matunga, Bombay-400 019,
Correspondence Address:
S M Gaonkar Food and Fermentation Technology Section, Dept. of Chemical Technology, University of Bombay, Matunga, Bombay-400 019
Food and Fermentation Technology Section, Dept. of Chemical Technology, University of Bombay, Matunga, Bombay-400 019,
Correspondence Address:
S M Gaonkar Food and Fermentation Technology Section, Dept. of Chemical Technology, University of Bombay, Matunga, Bombay-400 019
Bagasse at a level of 5 percent has been found to be a good disintegrant for direct compression of tablets.
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