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Monserrat Escamilla-García, Andrea Reyes-Basurto, Blanca E. García-Almendárez, Elvia Hernández-Hernández, Georgina Calderón-Domínguez, Giovanna Rossi-Márquez and Carlos Regalado-González
Starch and chitosan are widely used for preparation of edible films that are of great interest in food preservation. This work was aimed to analyze the relationship between structural and physical properties of edible films based on a mixture of chitosan...
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