Barely Significant
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Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice.

Foods · 2025 · PMC12732784 · PMID 41465059

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highly significantp < 0.001actually significant
Our relevant new analysis indicates that there is a highly significant negative correlation between protein content and gel consistency (r = −0.97, p < 0.001), a highly significant negative correlation with breakdown (BD) (r = −0.89, p < 0.001), and a significant negative correlation with setback (SB) (r = −0.62, p < 0.05).

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