Alejandra CastroBjörn BergenståhlEva Tornberg2026-03-222026-03-22201210.1016/j.foodres.2012.05.023https://doi.org/10.1016/j.foodres.2012.05.023https://andeanlibrary.org/handle/123456789/47053Citaciones: 34enVolume fractionRheologyHomogenization (climate)ChemistryLigninParticle sizeParticle-size distributionChemical compositionParsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensionsarticle