Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

<div>Two-dimensional results obtained from the process of optimizing sponge cake samples containing OT, WT, and QF. (OT: oolong tea powder; WT: white tea powder; QF: quinoa flour).</div>

Journal of Food Quality

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Figure 7

Figure 7: Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder 