{"id":"W2011988641","doi":"10.1016/j.foodchem.2008.08.049","title":"Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":33,"is_retracted":false,"has_abstract":false,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Food science; Wheat flour; Chemistry; Mathematics","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":[0.0003547786,0.0002573006,0.0004347952,0.00003018052,0.0001756098,0.00001659224,0.0002706557,0.0001191539,0.0001919419],"category_scores_gemma":[0.00007338898,0.0001634076,0.0001653659,0.0001602196,0.0002090999,0.00006173965,0.00004550855,0.0002732387,0.00001345256],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004313149,"about_ca_system_score_gemma":0.00002723068,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002754694,"about_ca_topic_score_gemma":0.000006569951,"domain_scores_codex":[0.9984595,0.0001867104,0.000388906,0.000275211,0.0004243506,0.0002653636],"domain_scores_gemma":[0.9988744,0.0002279115,0.0001978392,0.0005330435,0.00009255645,0.00007424971],"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":[0.005213022,0.000136458,0.001584347,0.000965544,0.0001141098,0.000003876004,0.0008715875,0.0001305921,0.9886087,0.000005940194,0.001930767,0.0004350323],"study_design_scores_gemma":[0.001088662,0.00286671,0.0003192816,0.0004680981,0.00004221818,0.00004225011,0.0002261475,0.00009307989,0.9938933,0.00001222131,0.000749264,0.0001987615],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9902447,0.0002311623,0.000006345113,0.001568828,0.0001445553,0.000181065,0.00005697904,0.00006838986,0.00749792],"genre_scores_gemma":[0.9987768,0.0000137839,0.0001021836,0.0001187376,0.000145798,0.00001655489,0.00002608871,0.00003324214,0.0007668459],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00853201,"threshold_uncertainty_score":0.6663567,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0280805630514259,"score_gpt":0.2572345809002645,"score_spread":0.2291540178488386,"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."}}