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Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
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 flour (PF) but not in the purified ingredients obtained f...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498869/ https://www.ncbi.nlm.nih.gov/pubmed/36141046 http://dx.doi.org/10.3390/foods11182919 |