{"id":"W2028776391","doi":"10.1016/j.meatsci.2013.05.050","title":"Effect of micronized chickpea flour on the physical, chemical, and sensory properties of low-fat pork bologna","year":2013,"lang":"en","type":"article","venue":"Meat Science","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Food science; Chemistry; Wheat flour; Sensory system; Biology","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":[0.0004119368,0.0001407531,0.0002225933,0.0000105973,0.0002759044,0.00007982392,0.0005771665,0.00003522625,0.00004731954],"category_scores_gemma":[0.0002179743,0.00003005106,0.00006905163,0.0006292001,0.001633985,0.0002153644,0.0001144408,0.00009134365,0.00002028745],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008296779,"about_ca_system_score_gemma":0.000009023452,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002591607,"about_ca_topic_score_gemma":0.000009538081,"domain_scores_codex":[0.998728,0.00007914216,0.0001576623,0.000319543,0.0004221435,0.0002935568],"domain_scores_gemma":[0.9993611,0.0002753064,0.0001050714,0.00007681387,0.00009631021,0.00008537369],"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":[0.00001344024,0.00003728227,0.00040558,0.00001274152,0.000001698229,1.30717e-7,0.0001247713,0.000001110023,0.9921314,0.00009057423,0.00009947259,0.007081876],"study_design_scores_gemma":[0.00006653035,0.0005339935,0.01033671,0.00007206949,0.0000044341,0.000002746536,0.0003050534,0.0001123037,0.9883652,0.00005926599,0.00004793037,0.00009375929],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970247,0.00008855008,2.335973e-8,0.001792975,0.00005352556,0.0003275754,0.000003216811,0.00001887178,0.0006906041],"genre_scores_gemma":[0.9996929,0.00001246455,0.000009573897,0.00008920341,0.0000754818,0.00001334174,5.607841e-7,3.99468e-7,0.0001061141],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.009931128,"threshold_uncertainty_score":0.6020487,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01174247732782027,"score_gpt":0.191689487370944,"score_spread":0.1799470100431237,"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."}}