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Journal of Food Quality
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2024
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Article
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Tab 1
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Research Article
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
Table 1
Formulation of sponge cake.
Ingredients
Amount (g)
Flour
100
Baking powder
3.75
Sucrose
72
Sodium chloride
1.25
Sunflower oil
50
Egg
72
Distilled water
50
Milk powder
10