How Does Cultivar, Maturation, and Pre-Treatment Affect Nutritional, Physicochemical, and Pasting Properties of Plantain Flours?

Foods · 2021 · PMC8393996 · PMID 34441527

Europe PMC DOI

hedged sentence

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closest p · 1.0× alpha

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boldest claim

The sentences

markedly significantp < 0.05actually significant

In addition, a markedly significant difference ( p < 0.05) was observed in the effect of pre-treatment methods on TP and carotenoid contents across all cultivars and ripening stages.

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