Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
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DOI: 10.3390/foods11182919
Abstract: Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea… read more here.
Keywords: perceived bitterness; bitterness; pea ingredients; sponge cakes ... See more keywords