{"id":"W2074459790","doi":"10.1016/s0308-8146(01)00318-1","title":"Dietary fiber profile of barley flour as affected by extrusion cooking","year":2002,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":231,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"Centers for Disease Control and Prevention","keywords":"Extrusion; Food science; Plastics extrusion; Chemistry; Extrusion cooking; Barley flour; Wheat flour; Starch; Amylose; Moisture; Fiber; 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":[0.0001705934,0.0002544333,0.00026031,0.0002233252,0.0002577023,0.0002732323,0.00009128659,0.0002407066,0.00135046],"category_scores_gemma":[0.0002834479,0.0001915401,0.0001872262,0.0002864824,0.0002345751,0.000183137,0.0001176162,0.0003697226,0.0001856758],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002293862,"about_ca_system_score_gemma":0.0001500602,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002881655,"about_ca_topic_score_gemma":0.003717851,"domain_scores_codex":[0.9999212,0.00001306535,0.000004558039,0.00002257963,0.00001632918,0.00002234149],"domain_scores_gemma":[0.9998209,0.0000503916,0.00003645226,0.000009501669,0.00003624614,0.00004650334],"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":[0.0265229,0.0002130561,0.02194748,0.00006589918,0.00008030733,0.0003316569,0.0002679064,0.0001121018,0.9458079,0.00004689542,0.00008310719,0.004520757],"study_design_scores_gemma":[0.00007969572,0.002054319,0.6345699,0.00001040648,0.0001416424,0.0004533373,0.0004496955,0.0008342483,0.3606564,0.00008741359,0.0006371348,0.00002574378],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9995003,0.0000904773,0.0001172582,0.000006403206,0.000003074167,0.000002345607,0.0001085696,0.0000030595,0.0001685647],"genre_scores_gemma":[0.9987129,0.00007424939,0.0001417994,0.0000171962,0.000001487452,0.000003205819,0.0002006765,0.000007037635,0.0008415388],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002881655,"threshold_uncertainty_score":0.005729735,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01607449626733768,"score_gpt":0.2173182748422205,"score_spread":0.2012437785748829,"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."}}