{"id":"W2943650613","doi":"10.1002/cche.10162","title":"Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"ca_institutions":"Research Manitoba; Cargill (Canada); Canadian Science Centre for Human and Animal Health; Agriculture and Agri-Food Canada; University of Manitoba; University of Saskatchewan","funders":"","keywords":"Extrusion; Sorghum; Moisture; Food science; Chemistry; Raw material; Water content; Agronomy; Materials science; Composite material; 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":[0.000370089,0.0002039403,0.0003748148,0.00001333181,0.0001942662,0.0000321505,0.00009773885,0.0001177566,0.00001652292],"category_scores_gemma":[0.00009838006,0.00009818318,0.00006062912,0.00006805878,0.0008731725,0.00005643367,0.00009841156,0.0003243655,2.329254e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001094148,"about_ca_system_score_gemma":0.00001748992,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003390397,"about_ca_topic_score_gemma":0.00000111191,"domain_scores_codex":[0.9989777,0.000199299,0.0002228957,0.0002570649,0.0002205519,0.0001225454],"domain_scores_gemma":[0.9991164,0.0003750976,0.0001301301,0.0002375822,0.00009142137,0.0000493707],"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":[0.01356287,0.0001394958,0.001326581,0.001820924,0.0001262717,2.700985e-7,0.001800673,0.000006551225,0.9796967,0.0006026263,0.0004095801,0.000507472],"study_design_scores_gemma":[0.003388731,0.0008856875,0.01140557,0.0007167262,0.00008861895,0.00004315133,0.0005213818,0.0003619945,0.9814984,0.0006227755,0.0003094488,0.0001574755],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9927776,0.003217588,4.076669e-8,0.002308978,0.00006132886,0.0003480352,0.0001171313,0.00001253221,0.001156783],"genre_scores_gemma":[0.9994782,0.00007989321,0.000004485239,0.00009467098,0.0001332859,0.00001723134,0.00002804584,0.00001222698,0.0001519637],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01017414,"threshold_uncertainty_score":0.4003794,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.00680405075844295,"score_gpt":0.1994859250548824,"score_spread":0.1926818742964394,"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."}}