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

Figure 8

Scanning electron microscope images of: (a) the crust of optimum samples fortified with oolong and white tea powder and quinoa flour; (b) crust of control sample; (c) cross-section of optimum sample enriched with oolong and white tea powder and quinoa flour; and (d) cross-section of control sample.

(a)

(b)

(c)

(d)