Barely Significant
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Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4.

Foods · 2017 · PMC5296670 · PMID 28231081

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

The sentences

highly significantp < 0.001actually significant
This increase in the bread volume and height/width ratio was higher than the one induced by the commercial α-amylase, which attained 0.49 and 0.1, respectively (highly significant difference with F = 33.85 ( p < 0.001) for the specific volume and F = 74.72 ( p < 0.001) for the height/width ratio).

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