Publication | Open Access

Protein extracted from castor bean (Ricinus communis L.) cake in high pH results in films with improved physical properties

Food ChemistryCastor BeanEdible FilmBiochemistryHigh Ph ResultsBioanalysisBiotechnologyAlternative Protein SourceImproved Physical PropertiesFood EngineeringFood ProcessingChromatographyMedicineBiomolecular EngineeringHealth Sciences