Barely Significant
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Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.

Food Sci Nutr · 2026 · PMC13269659 · PMID 42312211

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

The sentences

highly significantp < 0.0001actually significant
The proposed models for all responses were highly significant with values ranging from p < 0.0001 to p = 0.0005 (Table 2 ).

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