Research Article
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
Table 3
Proximate composition of QF, WT, and OT.
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Values represent mean ± standard deviation for triplicate determinations. OT: oolong tea powder; WT: white tea powder; QF: quinoa flour. |