Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization.

Foods · 2025 · PMC11816913 · PMID 39942084

Europe PMC DOI

hedged sentence

0.0500

closest p · 1.0× alpha

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boldest claim

The sentences

highly significantp < 0.05actually significant

Work, hardness and elasticity showed highly significant p -values ( p < 0.05) for all samples except pectin samples, suggesting that APF and BPF addition meaningfully influences the texture of the samples with gelatin and agar.

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