Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract-Reference-Cited by-同舟云学术

Physical, Mechanical, Functional, and Thermal Characterization of Chitosan: Maltodextrin Blends Edible Oral Film Incorporated with Aqueous Clove Extract

Published:2020-11-03 Issue:1-2 Volume:73 Page:1900220
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Himani ¹,Kumar Nishant²,Prabhakar Pramod K³^ORCID,Pant Vimal¹

Affiliation:

1. Department of Food Business Management and Entrepreneurship Development National Institute of Food Technology Entrepreneurship & Management Plot No. 97, Secotor‐56, Kundli Sonipat Haryana 131028 India

2. Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship & Management Plot No. 97, Secotor‐56, Kundli Sonipat Haryana 131028 India

3. Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Plot No. 97, Secotor‐56, Kundli Sonipat Haryana 131028 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900220

Reference71 articles.

1. Formulation and Evaluation of Orally Disintegrating Films of Levocetirizine Dihydrochloride

2. Cassava: constraints to production and the transfer of biotechnology to African laboratories

3. Orally dissolving strips: A new approach to oral drug delivery system

4. Nutritive Value of Clove (Syzygium aromaticum) and Detection of Antimicrobial Effect of its Bud Oil

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