Barely Significant
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Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour

Foods · 2026 · PMC13297723

Europe PMC
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantp < 0.001actually significant
ANOVA highlighted Flour Type as a highly significant factor ( p < 0.001), which suggests that PCA2 captures variability strongly associated with flour composition rather than fat structure ( Figure 2 ). 3.1.2.

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