Alejandra CastroGalya CéspedesSergio CarballoBjörn BergenståhlEva Tornberg2026-03-222026-03-22201210.1016/j.foodres.2012.10.048https://doi.org/10.1016/j.foodres.2012.10.048https://andeanlibrary.org/handle/123456789/44558Citaciones: 55enYacónChemistryInulinAqueous suspensionSuspension (topology)FructanHomogenization (climate)DispersityAqueous solutionChemical engineeringDietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)article