Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt

Name: Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt
Creator: Ahmed Rashwan
Published: 2026-01-26T11:42:57.645Z
Keywords: Sensory Evaluation of Food Products

Rashwan, Ahmed

doi:10.17632/s7mfvnbk8z.1

Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt

Published: 26 January 2026| Version 1 | DOI: 10.17632/s7mfvnbk8z.1

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Ahmed Rashwan

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Table S1. Sensory evaluation of set-type yogurt containing doum fruit aqueous extract (DFAE) over 21 days of refrigerated storage

Effect of aqueous extract of doum (Hyphaene thebaica L.) fruit on the physicochemical, microbiological, antioxidant, antimicrobial, and sensory properties of set-type yogurt

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