| The addition of fennel to cake mix effected positively on the final product | |
|---|---|
| The results of the chemical composition of the flour used in the sponge cake mix showed that the percentages of protein and fat were 10 | The results of the physical tests showed an increase in the weight and size of the sponge cake with the increase of fennel powder, while the specific size decreased compared to the standard sponge cake |
The current research was carried out between May and June to study the effect of adding different concentrations of fennel Foeniculum vulgare , 0.
15.
22.