Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Figure 5

3D surface plots for the effect of variables on total phenolic content of sponge cake samples (a) day 0, (b) day 7, (c) day 14, and (d) day 21 of storage. (OT: oolong tea powder; WT: white tea powder; QF: quinoa flour).

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