Effects of <i>Osmanthus fragrans</i> and <i>Sophora japonica</i> flower powders addition on hazardous compound formation, quality characteristics, and starch digestion in baked biscuits.

Food Chem X · 2026 · PMC13138065 · PMID 42088282

Europe PMC DOI

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a decreasing trendno p-value reported

The fortified samples showed a decreasing trend in diameter and thickness compared to the control, though the differences were not statistically significant.

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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.

Effects of &lt;i&gt;Osmanthus fragrans&lt;/i&gt; and &lt;i&gt;Sophora japonica&lt;/i&gt; flower powders addition on hazardous compound formation, quality characteristics, and starch digestion in baked biscuits.

The sentences

Effects of <i>Osmanthus fragrans</i> and <i>Sophora japonica</i> flower powders addition on hazardous compound formation, quality characteristics, and starch digestion in baked biscuits.