{"id":"W2943132672","doi":"10.1002/cche.10161","title":"Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":96,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan; Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Particle size; Starch; Food science; Grinding; Particle-size distribution; Wheat flour; Particle (ecology); Chemistry; Materials science; Composite material; Biology","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007371962,0.0001035773,0.0001758025,0.000008410957,0.00004230975,0.00001805982,0.00007583755,0.00006162444,0.00002863485],"category_scores_gemma":[0.00005301553,0.00008872331,0.00002793431,0.00004701321,0.0001356487,0.00007986611,0.00004341342,0.00009675999,0.000002508415],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001414656,"about_ca_system_score_gemma":0.00001140563,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005947572,"about_ca_topic_score_gemma":0.000001554743,"domain_scores_codex":[0.9993488,0.00002013732,0.0001880073,0.0001735594,0.0001343797,0.000135148],"domain_scores_gemma":[0.9995875,0.00003491139,0.00008614104,0.0001770687,0.00006219618,0.00005222359],"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":[0.0008158075,0.00003958301,0.008083153,0.0006781949,0.00001498569,6.644818e-7,0.0007868538,0.000136809,0.9882606,0.000003445526,0.0000563329,0.001123528],"study_design_scores_gemma":[0.000518017,0.0002148884,0.01219044,0.0004570551,0.00001786447,0.000008895645,0.0003404827,0.0005201219,0.9854456,0.00002454449,0.0001545142,0.0001075639],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963629,0.0003857656,7.459395e-8,0.0003644514,0.00003360987,0.00008506798,0.000004923606,0.00002398822,0.002739242],"genre_scores_gemma":[0.999303,0.00001359976,0.0000315869,0.00007744068,0.00002549474,0.00000295878,0.000001311318,0.00001200212,0.0005326286],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004107289,"threshold_uncertainty_score":0.3618032,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01203611520165899,"score_gpt":0.2118576888583414,"score_spread":0.1998215736566824,"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."}}