Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality <i>Injera</i>.

Food Sci Nutr · 2025 · PMC11720727 · PMID 39803279

Europe PMC DOI

hedged sentences

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closest p · 1.0× alpha

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boldest claim

The sentences

highly significantp < 0.05actually significant

There were highly significant differences ( p < 0.05) in protein content among the flours.

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an increasing trendno p-value reported

There is an increasing trend of liking the softness when the composition of teff and rice is increased (Cherie et al. 2018 ).

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