Barely Significant
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“an increasing trend”

63,972 sentences · 63,972 papers · 107,686 search hits before verification · confirmed specimen

Sighted at

p<0.09

Listed by Hankins (2013) · Otte et al. (2022)

In the literature

Breakdown (defined as the difference between peak viscosity and trough viscosity) exhibited an increasing trend following the addition of mealworm protein powder compared to M0, indicating that substitution altered the thermal stability of the composite flour system and reduced its heat resistance and tolerance during gelatinization [ 46 ].
Previous studies also reported an increasing trend in the hardness of foodstuff by the addition of mushroom powder (Lu et al. 2016 ). 3.7 Sensory Results The sensory evaluation of functional chocolates enriched with GL was assessed based on texture, color, melting in the mouth, sweetness, and overall acceptance over 4 months of storage (Figure 3a,b ).