Research Article
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
Figure 1
3D surface plots for the effect of (a) QF and WT, (b) OT and WT, and (c) OT and QF on the viscosity of sponge cake batter. (OT: oolong tea powder; WT: white tea powder; QF: quinoa flour).
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