EFFECT OF CHITOSAN INCLUSION ON THE PROPERTIES OF XANTHAN GUM-BASED EDIBLE FILMS. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 8, n. 1, p. 319–323, 2024. DOI: 10.33003/fjs-2024-0801-2165. Disponível em: http://162.254.38.185/index.php/fjs/article/view/2165. Acesso em: 17 sep. 2025.