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The objective of this study was to evaluate the shelf life of fresh lasagna pasta intercalated with extruded films made from blends of rice flour, poly(butylene adipate-co-terphthalate) (PBAT), glycerol and potassium sorbate, and quantify the concentration of sorbic acid that migrated from the films into the product. The microbiological analyses carried out at zero time showed the product to be within...