Barely Significant
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Effect of <i>Lactobacillus plantarum</i> Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour.

Food Technol Biotechnol · 2018 · PMC6233015 · PMID 30510484

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

The sentences

highly significantp<0.001actually significant
A two-way ANOVA found that fermentation time, pH and their associated interaction have a highly significant effect on both EA and ES (p<0.001).

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