Effects of endogenous fat content on gel network, physicochemical properties, and flavor of plant-based coconut yogurt: a comparative study with dairy-based counterpart

Xuyan Zong, Xi Zhang, Ling Wu, Shujuan Shao, Junya Zhou, Wei Dai, Chunli Liu, Li Li 等 9 位

Sichuan University of Science and Engineering　Shandong Institute of Food and Drug Inspection　Heze University　Coconut Research Institute