Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer.

Foods · 2024 · PMC11545182 · PMID 39517183

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

This protein component showed a highly significant positive correlation ( p < 0.01) with viscosity, chroma, foam stability, foam volume expansion rate, and foaming capacity.

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