{"id":"W2004282125","doi":"10.1094/cchem-02-11-0017","title":"Viscosity and Solubility of β‐Glucan Extracted Under In Vitro Conditions from Barley β‐Glucan‐Fortified Bread and Evaluation of Loaf Characteristics","year":2011,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"Killam Trusts","keywords":"Glucan; Chemistry; Food science; Beta-glucan; Solubility; Fortification; Gluten; Viscosity; Wheat flour; Biochemistry; Organic chemistry","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000227512,0.0001196215,0.0002422981,0.00002828124,0.00004727704,0.00001275679,0.00006763727,0.0001243401,0.000270241],"category_scores_gemma":[0.00005942273,0.0001230171,0.00002929833,0.00006783532,0.0002230611,0.00009269672,0.00003703849,0.00014274,6.361037e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005988093,"about_ca_system_score_gemma":0.00006051603,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001315308,"about_ca_topic_score_gemma":0.00006861961,"domain_scores_codex":[0.9990458,0.00007323577,0.0003539098,0.0002181241,0.0001845081,0.0001243959],"domain_scores_gemma":[0.999292,0.00006300585,0.0001810432,0.0002125035,0.0001805667,0.00007085762],"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":[0.001127087,0.0002050711,0.01241896,0.0001567779,0.00002686769,5.599735e-7,0.0009413073,9.5671e-7,0.9810936,0.000005339168,0.0000145709,0.004008839],"study_design_scores_gemma":[0.0005147458,0.00003855108,0.4115106,0.00004962175,0.00006537214,0.000003207968,0.000233464,0.0005246031,0.5862302,0.0007463233,0.000003482516,0.00007989317],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970876,0.0001284974,0.000005766121,0.00006006935,0.00006125267,0.0001415499,0.0002631067,0.00001792571,0.002234228],"genre_scores_gemma":[0.9995103,0.000007617208,0.00009266322,0.00002969619,0.00002689961,0.00001037027,0.0003014691,0.000009779184,0.00001114206],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3990916,"threshold_uncertainty_score":0.5016493,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0593674821727131,"score_gpt":0.2806249645964921,"score_spread":0.221257482423779,"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."}}