Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.

Foods · 2021 · PMC7922287 · PMID 33671237

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

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boldest claim

The sentences

highly significantp < 0.01actually significant

WAI was highly significant for the linear terms of the barrel temperature ( X 1 ) and the feed moisture content ( X 2 ) ( p < 0.01), and the quadratic terms of the barrel temperature ( X 1 ) ( p < 0.001) and the feed moisture content ( X 2 ) ( p < 0.05).

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