{"id":"W2059735033","doi":"10.1016/j.foodres.2009.09.001","title":"Composition, molecular structure, properties, and modification of pulse starches: A review","year":2009,"lang":"en","type":"review","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":764,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"","keywords":"Starch; Pulse (music); Chemical composition; Food science; Chemistry; Physics; Optics; Organic chemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.2645426542370037,"score_gpt":0.4296453553895095,"score_spread":0.1651027011525057,"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."}}