{"id":"W1588516488","doi":"10.1002/9781118448298.ch5","title":"Composition of Processed Dry Beans and Pulses","year":2012,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","cited_by":38,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Blanching; Nutrient; Composition (language); Chemistry; Dietary fiber; Fermentation; Antinutrient; Cooking methods; Antioxidant; Biochemistry; Phytic acid","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00002758596,0.000113298,0.0001791275,0.0001020217,0.00002317014,0.00001836595,0.00005015908,0.0001197597,0.001975652],"category_scores_gemma":[0.000001625404,0.00008996839,0.00002467387,0.00003966797,0.00006318946,0.00005086255,0.00001056392,0.00006167492,0.00003340222],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000006349405,"about_ca_system_score_gemma":0.000004761159,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001523234,"about_ca_topic_score_gemma":0.00002880659,"domain_scores_codex":[0.9995785,0.00002627928,0.0001092539,0.0001019571,0.0000882833,0.00009570385],"domain_scores_gemma":[0.9997541,0.00001087286,0.00008167226,0.00009790171,0.00002087764,0.00003461925],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","study_design_scores_codex":[0.001648126,0.000681222,0.001179442,0.005929797,0.0002893378,0.000001860127,0.002205558,0.000001137964,0.05741417,0.001364683,0.8125132,0.1167714],"study_design_scores_gemma":[0.0006291629,0.0007285623,0.0003743598,0.001014024,0.0001463831,0.000008986484,0.0002139465,0.00004375735,0.07863626,0.0001061547,0.9176613,0.0004371172],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","genre_codex":"other","genre_gemma":"empirical","genre_scores_codex":[0.0004759509,0.003888309,0.00004880763,0.0004094187,0.0003337145,0.0001888487,0.00001864786,0.0001718432,0.9944645],"genre_scores_gemma":[0.7111105,0.00005124902,0.001921914,0.0005086932,0.000336439,0.00001222611,0.00009939399,0.0002477239,0.2857118],"genre_candidate":"other","genre_consensus":null,"teacher_disagreement_score":0.7106346,"threshold_uncertainty_score":0.9989367,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01691602827048224,"score_gpt":0.2449539432317488,"score_spread":0.2280379149612665,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}