Pengaruh Penggunaan Pati Kentang (Solanum tuberosum) Termodifikasi Asetilasi-Oksidasi Sebagai Gelling Agent Terhadap Stabilitas Gel Natrium Diklofenak | Zendy

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Pengaruh Penggunaan Pati Kentang (Solanum tuberosum) Termodifikasi Asetilasi-Oksidasi Sebagai Gelling Agent Terhadap Stabilitas Gel Natrium Diklofenak

Author(s) -

Adeltrudis Adelsa Danimayostu

Publication year - 2017

Publication title -

pharmaceutical journal of indonesia

Language(s) - Uncategorized

Resource type - Journals

ISSN - 2461-114X

DOI - 10.21776/ub.pji.2017.003.01.4

Subject(s) - food science , chemistry

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