Prebiotic Effects and Fermentation Kinetics of Wheat Dextrin and Partially Hydrolyzed Guar Gum in an <i>In Vitro</i> Batch Fermentation System.

Foods · 2015 · PMC5224541 · PMID 28231210

Europe PMC DOI

hedged sentence

0.0520

closest p · 1.0× alpha

0.0520

boldest claim

The sentences

a statistical trendp = 0.052so close (0.05 < p ≤ 0.1)

Between fibers, WD is statistically more bifidogenic at 24 h ( p = 0.043) and shows a statistical trend ( p = 0.052) to be more bifidogenic at 12 h when compared to PHGG, although PHGG still shows bifidogenic and lactogenic growth at both 12 and 24 h.

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