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This study demonstrated a strong default effect of bread type.
Three factors (bread type, protein information, vitamin information) were varied in a full factorial design.
I hope that doesn't go the opposite way with a fairly well-spoken, inoffensive, white bread type of chap.
I didn't have a blind set-up, control for bread type or difference in personal opinion, or any number of other factors.
A pilot survey (N = 291) examined the strength of combinations of toppings and bread type as carrier to select stimuli for the main study.
We find that bread type is a major factor in determining choice, and that the inclusion of a functional ingredient yielded relatively small measures of value.
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The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).
Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread.
The optimised procedure was applied to 20 samples of different bread types ("Carcaça", "Broa de Milho", and "Broa de Avintes") highly consumed in Portugal.
Sensory analysis, achieved through a descriptive profiling test, was conducted with eight trained assessors using 19 sensory attributes for 48 different bread types in two replicates.
Figure 5 Boxplots of the four different bread types.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com