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Examples
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One of the major types (sinigrin, also the major mustard precursor) tastes bitter itself but produces a nonbitter thiocyanate, while the other (progoitrin) is nonbitter but produces a bitter thiocyanate.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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One of the major types (sinigrin, also the major mustard precursor) tastes bitter itself but produces a nonbitter thiocyanate, while the other (progoitrin) is nonbitter but produces a bitter thiocyanate.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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A panel rated several cassava varieties as bitter or nonbitter.
10: Food science 1996
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But, you run the risk of turning your nonbitter split into something, well, bitter if this doesn't work.
Home Page | DFW.com 2009
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But, you run the risk of turning your nonbitter split into something, well, bitter if this doesn’t work.
Home Page | DFW.com 2009
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