Effects of <i>Polygonatum cyrtonema</i> flour addition on the food quality, microstructure, <i>in vitro</i> digestibility and antioxidant capacity of rice noodles.

Food Chem X · 2025 · PMC12272932 · PMID 40686871

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a decreasing trendno p-value reported

In contrast, the ratio of 1022/995 exhibited a decreasing trend, followed by an increase as PCF levels increased.

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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.

Effects of &lt;i&gt;Polygonatum cyrtonema&lt;/i&gt; flour addition on the food quality, microstructure, &lt;i&gt;in vitro&lt;/i&gt; digestibility and antioxidant capacity of rice noodles.

The sentences

Effects of <i>Polygonatum cyrtonema</i> flour addition on the food quality, microstructure, <i>in vitro</i> digestibility and antioxidant capacity of rice noodles.