“…Then, the films will have the natural mixtures of carbohydrates, proteins, lipids and fibers in a totally compatible way (Maniglia, Domingos, de Paula, & Tapia-Blácido, 2014). In recent years, some studies have reported the use of flour as a raw material suitable for preparing films (Andrade-Mahecha, Tapia-Blácido, & Menegalli, 2012;Colla, do Amaral Sobral, & Menegalli, 2006;Dias, Müller, Larotonda, & Laurindo, 2010;Mariniello, et al, 2003;Rayas, Hernandez, & Ng, 1997;Salas-Valero, Tapia-Blácido, & Menegalli, 2015;Tapia-Blácido, Sobral, & Menegalli, 2005). The use of natural blends of proteins, polysaccharides, and lipids directly obtained from agricultural sources takes advantage of each component in the original system and appears to be a new opportunity for composite materials in the area of edible films (Tapia-Blácido, et al, 2005).…”