Fig. 5: PCA of the tastes of the bitter gourd powders measured with an electronic tongue.
NE nonencapsulated, SPI soybean protein isolate, LCC lecithin calcium caseinate, GA gum arabic, MD maltodextrin, RS resistant starch, and OD oven-dried.
Fig. 5: PCA of the tastes of the bitter gourd powders measured with an electronic tongue. | npj Science of Food
