Cross-linked carboxymethyl mung bean starch as pharmaceutical gelling agent and emulsion stabilizer
© 2015, International Journal of Pharmacy and Pharmaceutical Sciences. All Rights Reserved. Objectives: This study aims to improve and expand the performance of carboxy methyl mung bean starch (CMMS) as a gelling agent and an oil-in-water (o/w) emulsion stabilizer via cross-linking reaction with dic...
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| Main Authors: | , |
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| 格式: | 雜誌 |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84937564366&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/54847 |
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| 機構: | Chiang Mai University |