Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure.

Food Chem X · 2023 · PMC10534169 · PMID 37780301

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

Compared to the 1 g/100 g low-salt control group, the MCC group obtained highly significant ( p < 0.01) improvement in WHC performance with a maximum value of 81 g/100 g.

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