Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features.

Foods · 2019 · PMC6723165 · PMID 31395832

Europe PMC DOI

hedged sentence

0.0010

closest p · 0.0× alpha

0.0010

boldest claim

The sentences

highly significantp < 0.001actually significant

Compared to the wheat flour sample without flaxseed addition, highly significant effects ( p < 0.001) were noticed in relation to dough development time (DT) values.

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