This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2). cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temperature and time of 90 oC and 10 Minutes respectively with and addition of 0. https://www.shopmillensiumers.shop/product-category/soda/