Vol 4 No 1 (2013) | Journal of Excipients and Food Chemicals

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Published: 2013-03-29

Original Research Articles

Development of controlled release spheroids using Buchanania cochinchinesis gum

Narayan Babulal Gaikwad, Giriraj Kulkarni, Gowthamarajan K, E P Kumar

4-11
Mechanistic approach for the development of ultrafine o/w emulsions using blends medium and long chain triglycerides: solubility and bioavailability enhancement of perphenazine

Sanjula Baboota, Abdullah Abdullah, Gulam Mustafa, Jasjeet Kaur Sahni, Javed Ali

12-24

Editorial

Elemental impurity limits in excipients

Shireesh Apte

1-3
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