Use of green tea for the production of sponge cake

Use of green tea for the production of sponge cake

The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China)...

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Bibliographic Details
Main Authors:	Timoshenkova Irina, Moskvicheva Elena, Fedinishina Ekaterina, Bernavskaya Maya
Format:	Article
Language:	English
Published:	EDP Sciences 2020-01-01
Series:	E3S Web of Conferences
Online Access:	https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01091.pdf

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