An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles.

Food Chem X · 2025 · PMC12146552 · PMID 40491704

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

The zero-shear viscosity (η 0 ), which indicates the flowability of the doughs at the end of the applied stress, showed a decreasing trend with the addition of UMSF or GMSF.

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.