Physical Properties and Water Vapour Permeability of Blends Produced with Gelatin and Modified Maranta Arundinacea Starch by G.L.A. Makishi, E. Amorim, M.W. Gatti, C. Ditchfield, I.G. Branco, I.C. Moraes

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Castor Bean (Ricinus communis) Cake Protein Extraction by Alkaline Solubilization: Definition of Process Parameters by R.S. Lacerda, G.L.A. Makishi, H.N.M. Chambi, A.M.Q.B. Bittante, C.A. Gomide, P.A. Costa, P.J.A. Sobral

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Effect of Alkaline Agent and pH on the Composition of Freeze-Dried Proteins Extracted from Castor Bean (Ricinus communis L.) Cake by G.L.A. Makishi, R.S. Lacerda, H.N.M. Chambi, P.A. Costa, A.M.Q.B. Bittante, C.A. Gomide, P.J.A. Sobral

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Properties of Biodegradable Films Made with Proteins Extracted from Castor Bean (Ricinus communis) Cake: Effect of Protein Extraction pH by A.M.Q.B. Bittante, R.S. Lacerda, T. Oliveira, G.L.A. Makishi, P.A. Costa, H.N.M. Chambi, C.A. Gomide, P.J.A. Sobral

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