Research Article
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
Table 2
Independent variables and their levels used in Box–Behnken design for the formulation of sponge cake samples containing different levels of OT, WT, and QF.
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AOT: oolong tea powder; BWT: white tea powder; CQF: quinoa flour. |