Comparative study of active edible coatings based on Yam Starch and Cassava Starch (R. Ortega Toro, J. Martelo-Guzmán, & S. Collazo Bigliardi, Trans.). (2020). Revista EIA, 17(34), 1-13. https://doi.org/10.24050/reia.v17i34.1408