{"id":"W2040249857","doi":"10.1007/s003970000147","title":"Viscoelastic properties of durum wheat and common wheat dough of different strengths","year":2001,"lang":"en","type":"article","venue":"Rheologica Acta","topic":"Food composition and properties","field":"Nursing","cited_by":101,"is_retracted":false,"has_abstract":false,"ca_institutions":"","funders":"","keywords":"Viscoelasticity; Creep; Materials science; Context (archaeology); Rheology; Wheat flour; Stress relaxation; Viscosity; Relaxation (psychology); Steady state (chemistry); Common wheat; Composite material; Food science; Chemistry; 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":[0.00006771113,0.0001784864,0.0003951881,0.00007534321,0.00009075446,0.00002115539,0.0001648028,0.0001001761,0.0001655632],"category_scores_gemma":[0.00005537402,0.000112797,0.00006384026,0.00008931709,0.000303764,0.00009854259,0.0001071477,0.0001351553,0.000004183206],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001855053,"about_ca_system_score_gemma":0.000005816194,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007898278,"about_ca_topic_score_gemma":0.00004992636,"domain_scores_codex":[0.9989234,0.0001456913,0.0003386574,0.0002015401,0.0001704187,0.0002202866],"domain_scores_gemma":[0.9994184,0.0001078689,0.0001149945,0.0002425249,0.00005559848,0.00006062825],"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":[0.006432259,0.0007455227,0.02820333,0.0004505291,0.00009291975,0.000007113348,0.002248571,0.00002409866,0.944611,0.0008561481,0.0005125787,0.01581597],"study_design_scores_gemma":[0.002415508,0.01008533,0.06777663,0.001138994,0.0001865195,0.0001321345,0.001140266,0.002855692,0.9081507,0.001341138,0.004133312,0.0006437922],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9927651,0.001248876,0.00000451185,0.002737461,0.0002159009,0.0001924739,0.000006561489,0.00005887803,0.00277025],"genre_scores_gemma":[0.9992354,0.0002327588,0.00006040675,0.0001511154,0.0000322825,0.000009653754,0.000005486917,0.0000120288,0.0002608815],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0395733,"threshold_uncertainty_score":0.4599727,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02411902156637131,"score_gpt":0.2448991882136992,"score_spread":0.2207801666473279,"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."}}