Barely Significant
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Functional and Rheological Properties of Gluten-Free Flour Blends from Brown <i>Eragrostis tef</i> (Zucc.) Trotter and <i>Glycine max</i> (L.) Merr.

Molecules · 2025 · PMC12735496 · PMID 41471838

Europe PMCDOI
1
hedged sentence
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closest p · 0.0× alpha
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The sentences

highly significantp < 0.0001actually significant
Highly significant differences ( p < 0.0001) were observed among all sample types across all parameters, indicating substantial textural modifications resulting from blend composition.

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