{"id":"W1668505477","doi":"10.1111/j.1745-4603.2011.00292.x","title":"TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT <i>β</i>‐GLUCAN CONCENTRATIONS","year":2011,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"ca_institutions":"Vineland Research and Innovation Centre","funders":"North Dakota Agricultural Experiment Station; U.S. Department of Agriculture","keywords":"Food science; Bran; Mouthfeel; Glucan; Dietary fiber; Avena; Taste; Flavor; Moisture; Chemistry; Beta-glucan; Biology; Botany; Raw material; Biochemistry","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":[],"consensus_categories":[],"category_scores_codex":[0.00009794187,0.00036774,0.000779826,0.0001031493,0.0003625398,0.00009809749,0.0002503051,0.00009431934,0.00002235125],"category_scores_gemma":[0.00008806846,0.0001932814,0.0001858892,0.0001467365,0.000374876,0.0003502885,0.00004192207,0.0004260111,0.000001162723],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001594943,"about_ca_system_score_gemma":0.00005854016,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007030578,"about_ca_topic_score_gemma":0.0001857482,"domain_scores_codex":[0.997912,0.0002296723,0.0008134684,0.0001910403,0.0005222639,0.0003315109],"domain_scores_gemma":[0.9979467,0.00006629305,0.0007923368,0.0002095348,0.0008304035,0.0001547819],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.01354175,0.002663065,0.05099128,0.001687397,0.007698349,0.00003903149,0.1625341,0.0001856303,0.7304642,0.001602079,0.02525888,0.003334297],"study_design_scores_gemma":[0.007301736,0.03195599,0.04463737,0.00725271,0.002248132,0.0009488536,0.09547783,0.0002104694,0.8045107,0.0003762197,0.00361428,0.001465675],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9666367,0.02979378,0.00005040847,0.001468509,0.001028308,0.000474406,0.00004546727,0.00004318252,0.000459266],"genre_scores_gemma":[0.999139,0.0002521791,0.000037842,0.0001821342,0.0001994214,0.00001780129,0.000007074313,0.00002898804,0.0001355378],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07404658,"threshold_uncertainty_score":0.7881787,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04315505142904799,"score_gpt":0.2562580120654899,"score_spread":0.2131029606364419,"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."}}