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).

(a)

(b)

(c)