Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics.

Foods · 2026 · PMC12839719 · PMID 41596844

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did not reach statistical significanceno p-value reported

Soy addition exerted a moderate but significant positive effect on protein-related indices (TR_protein and Protein RND; p < 0.05), whereas its influence on fat-related indices was smaller and did not reach statistical significance for TR_fat and Fat RND.

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