Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter.

Foods · 2020 · PMC7554862 · PMID 32847003

Europe PMC DOI

hedged sentence

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closest p

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boldest claim

The sentences

highly significantno p-value reported

In addition, bread samples A, D and E had highly significant frequency for doughy, coarse, chewy and crumbly texture attributes compared to samples B, C, F, G and H.

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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.