Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential.

Polymers (Basel) · 2021 · PMC7795945 · PMID 33406799

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

When TS was used as the thickener, G* end was significantly lower than G* initial in almost all of the 3 min and 6 min processing groups ( p < 0.05), with highly significant differences in the sugar-containing acidic beverages (SD and OJ) ( p < 0.01).

also in 132,142 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.