Introduction. The aim of this study was to evaluate the influence of the carbomer concentration (used as the gelling agent, in the range 0.5 - 2.0%) on textural and sensory characteristics of gels with 3% panthenol using sensory analysis as subjective and texture analysis as an objective assessment method. An active substance in the gels was panthe...

By Milica Martinović, Nenad Stojanović, Ivana Nešić