Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.

Foods · 2023 · PMC10001083 · PMID 36900463

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

extremely significantno p-value reported

In terms of cake properties, the different levels of both baking powder and SAPPs caused extremely significant differences independently.

also in 7,787 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.