Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality.

Foods · 2025 · PMC12427694 · PMID 40941179

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

Breakdown (defined as the difference between peak viscosity and trough viscosity) exhibited an increasing trend following the addition of mealworm protein powder compared to M0, indicating that substitution altered the thermal stability of the composite flour system and reduced its heat resistance and tolerance during gelatinization [ 46 ].

also in 63,971 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.