Barely Significant
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In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough.

Foods · 2021 · PMC8536165 · PMID 34681556

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

The sentences

highly significantp < 0.001actually significant
A comparison of the differences between the mean GR value of each of the pasta samples and the mean GR value of the reference food, showed that such differences were, as expected, highly significant ( p < 0.001).

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