Studies on gum of Moringa oleifera for its emulsifying properties
Background: Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operational...
Main Author: | Dibya Sundar Panda |
---|---|
Format: | Article |
Language: | English |
Published: |
Wolters Kluwer Medknow Publications
2014-01-01
|
Series: | Journal of Pharmacy and Bioallied Sciences |
Subjects: | |
Online Access: | http://www.jpbsonline.org/article.asp?issn=0975-7406;year=2014;volume=6;issue=2;spage=92;epage=96;aulast=Panda |
Similar Items
-
Características agronómicas de la moringa (Moringa oleifera Lam.) y su posible adaptación a las condiciones de Chile
by: Mendoza Ortiz, Javier Alonso
Published: (2013) -
Moringa oleifera: bioactive compounds and nutritional potential Moringa oleifera: compostos bioativos e potencialidade nutricional
by: Paulo Michel Pinheiro Ferreira, et al.
Published: (2008-08-01) -
Efforts of Debittering Moringa Seed Flour (Moringa oleifera) and It’s Application for Functional Food
by: Muhammad Iqbal Fanani Gunawan, et al.
Published: (2020-10-01) -
Methodology development of quality control, quality assurance and standards for Moringa oleifera seeds using liquid chromatography
by: Chokwe, Ramakwala Christinah
Published: (2017) -
Nutritional and functional properties of Moringa oleifera
by: Salma Sultana
Published: (2020-12-01)