Items where Author is "Frasson, S. F."

Article

(2024) Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches. Trends in Food Science & Technology. p. 17. ISSN 0924-2244

(2024) Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch? Food Frontiers. pp. 1410-1444.

(2023) Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology. p. 29. ISSN 0924-2244

(2022) How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends in Food Science & Technology. pp. 217-237. ISSN 0924-2244