Barely Significant
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Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics.

Foods · 2020 · PMC7759920 · PMID 33256063

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

The sentences

highly significantp < 0.001actually significant
The highly significant effect ( p < 0.001) of flour type on sour flavor and aftertaste ( Table 3 ) was possibly because the flours contained differing levels of fermentable sugars.

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