{"id":"W1966844515","doi":"10.1016/j.foodres.2009.09.033","title":"Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":79,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Leavening agent; Extrusion; Moisture; Starch; Food science; Chemistry; Water content; Die swell; Plastics extrusion; Sodium bicarbonate; Starch gelatinization; Materials science; Fermentation; Composite material","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003829771,0.0003172307,0.0003569197,0.0002125571,0.0002036971,0.000392916,0.000161668,0.0002477827,0.001561815],"category_scores_gemma":[0.001113226,0.0003228841,0.0003670671,0.000324118,0.0003498271,0.0004589109,0.0002369509,0.00053694,0.0002751117],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001726858,"about_ca_system_score_gemma":0.0001564614,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007629185,"about_ca_topic_score_gemma":0.001033577,"domain_scores_codex":[0.9997533,0.00005626953,0.00003421644,0.00005056433,0.00005134253,0.00005427669],"domain_scores_gemma":[0.9991684,0.0004256104,0.0001295379,0.00004023498,0.0001148398,0.0001213839],"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":[0.006642521,0.0001996024,0.005756021,0.0001197164,0.00007788868,0.0001956846,0.0001520286,0.0003771553,0.9826795,0.00003199799,0.00006865142,0.003699156],"study_design_scores_gemma":[0.00003490584,0.001876867,0.07249736,0.00001065175,0.0001001556,0.000173805,0.0001442526,0.0008614329,0.9237708,0.00002763323,0.0004795021,0.00002270262],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990923,0.0003203202,0.0001809491,0.00001735284,0.000009577815,0.000004637496,0.0001325156,0.000007068532,0.0002353553],"genre_scores_gemma":[0.9987588,0.0001803599,0.0002315474,0.00002456128,0.000006044686,0.000004843645,0.0002017655,0.00001140857,0.0005806984],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001561815,"threshold_uncertainty_score":0.005224824,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0464813603277438,"score_gpt":0.326480966491846,"score_spread":0.2799996061641022,"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."}}