Very milky protein crackers

Tried to make protein crackers using whey powder, egg white protein powder, eggs, and a bit of tapioca and corn starch.  BUT this had a strong smell of whey protein, something like skim milk for babies..?  I could not stand it... 

I did not have to add baking powder.  It makes it like a hard biscuit and gives thickness, which you don't want in your crackers.

Milk flavor is noticeable to me, and it made me come to think about "off flavor" of pulse products.  The industry thinks that one of the biggest challenges is the strong beany flavor because a lot of consumers consider it as an off flavor.  For us who are used to eating pulses do not notice it and think "If you eat pulses often enough, you won't notice it and it'll be fine."  But it may not be a proper solution to those who really does not like the flavor, if beany flavor to them is milk flavor to me. 

Then what can we do?  Flavor is such a vital component of a food, so is it a good idea to just remove or mask it?  Does it mask the identity of the food?  It depends on the purpose of the food, I guess, because if you really need to eat something whose flavor turns you off, then you just need to mask the flavor with whatever method available.  

On the other hand, you may get used to a certain flavor to some extent because a lot of food preferences and taste are acquired.  The problem is whether you can push yourself to eat something that you do not like where there are so many other choices. 

The valley may be deep lying between pulse lovers and pulse haters.  One thing that is probably effective is to let children eat pulses and get used to them.  They do not have established taste buds yet, and they will not mind the pulse flavors if they grow up with them.