Barely Significant
← all excerpts

The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread.

Food Sci Nutr · 2026 · PMC12894061 · PMID 41695100

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

highly significantp < 0.05actually significant
As shown in Table 9 , among the four investigated factors—ECF addition level, UGCF:LFCF ratio, vital wheat gluten content, and wheat flour (WF) content—vital wheat gluten exhibited a highly significant effect on dough stability time, with an F‐ratio of 136.556, which greatly exceeded the critical F‐value of 19.00 ( p < 0.05).

also in 132,142 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.