{"id":"W2016049115","doi":"10.1094/cc-83-0211","title":"Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles","year":2006,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":49,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemistry; Food science; Rheology; Differential scanning calorimetry; Salt (chemistry); Viscosity; Starch; Raw material; Reagent; Wheat flour; Sodium; Materials science; Composite material; Organic chemistry","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002934998,0.0007228036,0.0003758696,0.0002874112,0.0001310234,0.0003353912,0.0001881075,0.0001994351,0.0008048752],"category_scores_gemma":[0.0006185799,0.0001478041,0.0002386885,0.0002737269,0.0001865711,0.0002632569,0.0001411737,0.0004432912,0.0001377657],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001702887,"about_ca_system_score_gemma":0.0001378586,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001092022,"about_ca_topic_score_gemma":0.002045433,"domain_scores_codex":[0.9997395,0.00006219598,0.00003709701,0.00005273544,0.00007477975,0.00003381783],"domain_scores_gemma":[0.9996428,0.00006637537,0.0001155043,0.00002206607,0.00008550543,0.00006763249],"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":[0.0003288182,0.0000331587,0.0005447599,0.0001133447,0.00001487284,0.00004848215,0.00004244231,0.00005529094,0.9970915,0.00001335971,0.00001640642,0.001697631],"study_design_scores_gemma":[0.00001518008,0.0009451102,0.01435571,0.00002410002,0.0000698271,0.00007938485,0.0001400981,0.0002832367,0.9824716,0.00001210772,0.001583952,0.00001965751],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977713,0.001105199,0.000385195,0.00002727104,0.0000212959,0.00001937583,0.000146089,0.00001806291,0.0005061803],"genre_scores_gemma":[0.9967667,0.0005814431,0.001677198,0.00006407529,0.000008218415,0.00001998875,0.0002200742,0.00001677571,0.0006455841],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001092022,"threshold_uncertainty_score":0.00269258,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.007522820630900232,"score_gpt":0.2124659535519393,"score_spread":0.2049431329210391,"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."}}