Effects of Mixed Culture Fermentation on Quality of Non-Fried Whole-Wheat Instant Noodles.

Foods · 2026 · PMC13360998 · PMID 42450384

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

Additionally, the hardness of noodles after 10 min of rehydration also generally exhibited a decreasing trend with increasing culture addition, and the decline was particularly pronounced after Y1.0-L0.05 ( Figure 1 B).

also in 47,180 other papers

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.