The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters.

Foods · 2022 · PMC9180532 · PMID 35681371

Europe PMC DOI

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closest p · 1.0× alpha

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a decreasing trendp < 0.05actually significant

Color As shown in Figure 1 a, with the increase of PPI, a decreasing trend ( p < 0.05) in L* value can be observed, from 52.4 to 46.4. b* value refers to the yellow value.

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an increasing trendp < 0.05actually significant

However, in the experimental group (3–9%), there was an increasing trend in PT 21 ( p < 0.05) and a decreasing trend in PT 22 ( p < 0.05).

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