Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the eff...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/6086158 |