DEVELOPMENT AND EVALUATION OF A CO-PROCESSED EXCIPIENT FROM ACID HYDROLYZED CASSAVA STARCH, GELATIN AND LACTOSE (STARGELAC) IN TABLET FORMULATIONS
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DEVELOPMENT AND EVALUATION OF A CO-PROCESSED EXCIPIENT FROM ACID HYDROLYZED CASSAVA STARCH, GELATIN AND LACTOSE (STARGELAC) IN TABLET FORMULATIONS Abstract: Co-processed excipients are a mixture of two or more …