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Less bitter, just as satiating—study on pea protein hydrolyzates delivers surprising findings
A study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolyzates can induce just as strong satiety signals in stomach cells as their more bitter counterparts.
A study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolyzates can induce just as strong satiety signals in stomach cells as their more bitter counterparts.
