All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

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.