Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough.

Food Chem X · 2025 · PMC11968301 · PMID 40191848

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

an increasing trendno p-value reported

Similarly, trough viscosity (TV) also shows an increasing trend, while breakdown (BD) and pasting temperature (PT) show a decreasing trend.

also in 47,180 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.