Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)

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dc.contributor.authorAlejandra Castro
dc.contributor.authorGalya Céspedes
dc.contributor.authorSergio Carballo
dc.contributor.authorBjörn Bergenståhl
dc.contributor.authorEva Tornberg
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:06:13Z
dc.date.available2026-03-22T14:06:13Z
dc.date.issued2012
dc.descriptionCitaciones: 55
dc.identifier.doi10.1016/j.foodres.2012.10.048
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2012.10.048
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/44558
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofFood Research International
dc.sourceUniversity of San Simón
dc.subjectYacón
dc.subjectChemistry
dc.subjectInulin
dc.subjectAqueous suspension
dc.subjectSuspension (topology)
dc.subjectFructan
dc.subjectHomogenization (climate)
dc.subjectDispersity
dc.subjectAqueous solution
dc.subjectChemical engineering
dc.titleDietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
dc.typearticle

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