Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase.

Food Sci Nutr · 2022 · PMC8907741 · PMID 35311166

Europe PMC DOI

hedged sentence

0.0500

closest p · 1.0× alpha

0.0500

boldest claim

The sentences

extremely significantp <.05actually significant

To identify significant differences among groups, significant and extremely significant levels were chosen at p <.05 and p <.01, respectively. 3.

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