Barely Significant
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Foam-Mat Drying of Camel Milk: Evaluation of Physicochemical Quality Attributes and Powder Properties.

Food Sci Nutr · 2026 · PMC13338709 · PMID 42415837

Europe PMCDOI
1
hedged sentence
0.0102
closest p · 0.2× alpha
0.0102
boldest claim

The sentences

highly significantp ‐value = 0.0102actually significant
Analysis of the Model for Foam Stability As can be seen (Table 5 ), the developed quadratic model for foam stability was also statistically highly significant ( F ‐value = 4.92, p ‐value = 0.0102).

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