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The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural prope
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