Effect of Sourdough-Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter.

Foods · 2024 · PMC11395332 · PMID 39272496

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

As shown in Figure 2 , it can be seen that the TTA of the two groups of corn Fagao batter showed an increasing trend with fermentation, and the co-fermentation group was always higher than the yeast fermentation group.

also in 63,971 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.