{"id":"W2021939857","doi":"10.1016/j.lwt.2007.07.018","title":"Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":64,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Digestion (alchemy); Leavening agent; Protein digestibility; Protein quality; Chemistry; Yeast; Dry matter; Fermentation; Biology; Agronomy; Biochemistry; Chromatography","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":[0.000587676,0.0007206646,0.0005023731,0.0001840864,0.0002569217,0.000536165,0.0001785992,0.0003256705,0.001127412],"category_scores_gemma":[0.0008179261,0.0003176514,0.0004108961,0.0002934472,0.0004568604,0.0004100206,0.0002480013,0.0007153125,0.0002855468],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003334637,"about_ca_system_score_gemma":0.0002845098,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001542688,"about_ca_topic_score_gemma":0.00258372,"domain_scores_codex":[0.999552,0.0001002933,0.00006833443,0.0000902981,0.00007744501,0.0001117192],"domain_scores_gemma":[0.9990703,0.0004894524,0.000193626,0.00005818173,0.00009192865,0.00009647758],"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":[0.001455884,0.00004662826,0.0007964551,0.00005141921,0.00001694671,0.00002071118,0.00004878172,0.00006722427,0.9968988,0.000009451322,0.00000944888,0.0005782144],"study_design_scores_gemma":[0.00000569377,0.0004283244,0.004701865,0.000003033021,0.00002218486,0.00002137815,0.00003408172,0.0001764926,0.9945063,0.00000639857,0.00008867525,0.000005657445],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985175,0.0004602097,0.0006275507,0.00001827201,0.00001529609,0.000006720873,0.0001612476,0.00001054722,0.000182551],"genre_scores_gemma":[0.996986,0.0003794758,0.001382155,0.00003390304,0.000007536873,0.00001253415,0.000340465,0.00002028383,0.0008378237],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001542688,"threshold_uncertainty_score":0.003771603,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.00490946968129659,"score_gpt":0.2655259922117434,"score_spread":0.2606165225304469,"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."}}