Barely Significant
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Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog.

Foods · 2023 · PMC10742468 · PMID 38137217

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantp < 0.001actually significant
This is consistent with the results of the ANOVA ( Table 1 ); the moisture content had a highly significant ( p < 0.001) effect on both the TPA and cutting strength.

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