Optimisation of an effervescent pineapple tablet
This study is mainly undertaken to design and optimize an effervescent tablet formulation of Josapine pineapple by using the D-optimal experimental design methodology. Josapine pineapple powder, citric acid, sodium carbonate and stevia were used in the formulations as independent variables. Tablets...
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| Autors principals: | , , , , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Asian Network for Scientific Information
2016
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| Accés en línia: | http://psasir.upm.edu.my/id/eprint/53440/1/Optimisation%20of%20an%20effervescent%20pineapple%20tablet.pdf |
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