The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.

Foods · 2023 · PMC10137602 · PMID 37107398

Europe PMC DOI

hedged sentences

0.0500

closest p · 1.0× alpha

0.0500

boldest claim

The sentences

a decreasing trendp < 0.05actually significant

On the contrary, for the samples with F addition, a decreasing trend with increasing hydrocolloid concentration was recorded ( p < 0.05).

also in 44,411 other papers

an increasing trendno p-value reported

Furthermore, an increasing trend in the stability values can be observed for all tested samples, as affected by increasing hydrocolloid concentration.

also in 60,069 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.