Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.

Foods · 2023 · PMC10297029 · PMID 37372492

Europe PMC DOI

hedged sentence

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closest p

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boldest claim

The sentences

a clear trendno p-value reported

The evolution of the a , b , and c exponents with concentration did not follow a clear trend.

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