Considering the series of experiments in which oats are present in the recipe:单项选择题

A
a. biscuits cooked for 16 minutes are significantly more stable than those cooked for 12 or 14 minutes.
B
b. biscuits cooked for 12 minutes are significantly less stable than those cooked for 14 or 16 minutes.
C
c. there is no statistically significant difference in stability between any of the biscuits prepared with cooking time.
D
d. biscuits cooked for 12 minutes are significantly less stable than those cooked for 16 minutes but not 14 minutes.
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