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

Bagasse at a level of 5 percent has been found to be a good disintegrant for direct compression of tablets.