{"id":"W1987760115","doi":"10.6000/1927-5129.2015.11.36","title":"Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert","year":2015,"lang":"en","type":"article","venue":"Journal of Basic & Applied Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Syneresis; Food science; Carboxymethyl cellulose; Guar gum; Starch; Ingredient; Xanthan gum; Arabic; Chemistry; Gum arabic; Guar; Materials science; Rheology; Sodium; Organic chemistry; Composite material","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":true,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004734044,0.0001138527,0.0003044904,0.0001447486,0.0001658333,0.00003638121,0.0003565629,0.00004561335,0.00005015898],"category_scores_gemma":[0.0002456488,0.00005820717,0.0001245704,0.0003752404,0.0005108369,0.0001076392,0.00003439943,0.0002337904,0.00000595076],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005694191,"about_ca_system_score_gemma":0.0001660207,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003272316,"about_ca_topic_score_gemma":0.000007007029,"domain_scores_codex":[0.9976954,0.0003308095,0.0005006369,0.0001258719,0.001192383,0.0001548849],"domain_scores_gemma":[0.9984156,0.0006060586,0.0005539277,0.0001267714,0.0002040133,0.00009359565],"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":[0.06128423,0.0008290701,0.003935851,0.0003373283,0.0002164928,0.000005930468,0.0138386,0.00655824,0.8606544,0.007101257,0.01291453,0.03232403],"study_design_scores_gemma":[0.001851856,0.02362136,0.002233069,0.0002627287,0.00006167418,0.00003878721,0.002643338,0.000253808,0.9601806,0.005149158,0.003529445,0.0001741282],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.990182,0.0001975233,0.00002993677,0.002706657,0.0006362168,0.0001875431,0.000002444225,0.000006011096,0.00605164],"genre_scores_gemma":[0.9991705,0.000002175417,0.0001973237,0.0004675322,0.0001315976,0.000005442772,3.783931e-7,0.0000044942,0.00002057431],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09952621,"threshold_uncertainty_score":0.237362,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05509925774675375,"score_gpt":0.3185373400953759,"score_spread":0.2634380823486222,"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."}}