Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough.

Foods · 2019 · PMC6963674 · PMID 31766674

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

showed a trendno p-value reported

Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations.

also in 53,322 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.