Barely Significant
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Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation.

Food Sci Nutr · 2026 · PMC13173297 · PMID 42145830

Europe PMCDOI
1
hedged sentence
0.0001
closest p · 0.0× alpha
0.0001
boldest claim

The sentences

highly significantp < 0.0001actually significant
Result and Discussion It has been determined that the interaction of sample type on the initial drop values of the physical properties of the ice cream samples is highly significant ( p < 0.0001) (Table 1 ).

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