Alejandra CastroBjörn BergenståhlEva Tornberg2026-03-222026-03-22201310.1016/j.jfoodeng.2013.02.008https://doi.org/10.1016/j.jfoodeng.2013.02.008https://andeanlibrary.org/handle/123456789/47714Citaciones: 13enPectinRheologyChemistryHomogenization (climate)EsterasePectinesteraseParticle sizeFood scienceChemical engineeringEffect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensionsarticle