{"id":"W2082565386","doi":"10.1021/jf0012289","title":"Studies on Rye (<i>Secale cereale</i> L.) Lines Exhibiting a Range of Extract Viscosities. 2. Rheological and Baking Characteristics of Rye and Rye/Wheat Blends and Feeding Value for Chicks of Wholemeals and Breads","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"University of Saskatchewan","keywords":"Secale; Triticale; Food science; Arabinoxylan; Falling Number; Rheology; Wheat flour; Chemistry; Viscosity; Cultivar; Agronomy; Biology; Materials science; Hydrolysis; Biochemistry; Composite material","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0002602884,0.0004570653,0.0002767581,0.0003167825,0.000181036,0.0002689055,0.0001198964,0.000179024,0.0005183324],"category_scores_gemma":[0.000238343,0.0001282012,0.0004013861,0.0002385417,0.0001943751,0.0001804817,0.0001784603,0.0004175098,0.0001587614],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001855834,"about_ca_system_score_gemma":0.00006986817,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001208646,"about_ca_topic_score_gemma":0.001517693,"domain_scores_codex":[0.9998815,0.00002475796,0.00001178141,0.00003819536,0.00002664745,0.00001700572],"domain_scores_gemma":[0.999619,0.00009198352,0.0001315002,0.0000294809,0.00005742014,0.00007052244],"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":[0.00012834,0.00003867717,0.001969892,0.00002565703,0.0000148179,0.00004889849,0.00006006053,0.00003711004,0.9967211,0.00001254335,0.000007472292,0.0009354905],"study_design_scores_gemma":[0.00003325459,0.004613195,0.3831377,0.00001636236,0.0001509224,0.001190689,0.0002844184,0.0006194249,0.6076468,0.00004244161,0.002230109,0.00003481742],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990259,0.0002095819,0.0004515476,0.000009493555,0.000002086856,0.00001182059,0.0001515587,0.00000837415,0.0001295363],"genre_scores_gemma":[0.9953399,0.0003569609,0.002107043,0.00004339709,0.000004398229,0.00002963073,0.0009898564,0.00001845432,0.001110496],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001208646,"threshold_uncertainty_score":0.002403259,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02911132913812447,"score_gpt":0.2616477312100967,"score_spread":0.2325364020719722,"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."}}