Alejandra CastroFrancisco VilaplanaLars Nilsson2026-03-222026-03-22201610.1016/j.foodchem.2016.12.019https://doi.org/10.1016/j.foodchem.2016.12.019https://andeanlibrary.org/handle/123456789/48438Citaciones: 17enYacónChemistryArabinogalactanMultiangle light scatteringMolar massPopulationGlycosidic bondFood scienceFractionationPolysaccharideCharacterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) rootsarticle