{"id":"W2944085364","doi":"10.5539/jfr.v8n3p103","title":"Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology","keywords":"Streptococcus thermophilus; Food science; Lactobacillus rhamnosus; Stachyose; Lactobacillus acidophilus; Bifidobacterium animalis; Fermentation; Probiotic; Lactobacillus; Biology; Starter; Pinto bean; Chemistry; Bifidobacterium; Bacteria; Phaseolus; Raffinose; Botany","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":true,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000201156,0.0004903357,0.0003672687,0.0002177478,0.0001453228,0.0003794422,0.0001616877,0.0001944965,0.0005098627],"category_scores_gemma":[0.0003240003,0.0001558043,0.0003072866,0.0002066478,0.000149614,0.0001996903,0.0002959331,0.0003824386,0.00009085194],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001689413,"about_ca_system_score_gemma":0.0002095755,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001754685,"about_ca_topic_score_gemma":0.002590554,"domain_scores_codex":[0.9998075,0.00005181118,0.00002103026,0.0000382583,0.00003595286,0.00004549225],"domain_scores_gemma":[0.9997644,0.00005234053,0.00006165363,0.00001096071,0.00003426126,0.00007655142],"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":[0.0009891411,0.0001076915,0.0008191341,0.00004318055,0.00002035063,0.00003750103,0.00004838294,0.00003243707,0.9968103,0.000007751398,0.00001009564,0.001074063],"study_design_scores_gemma":[0.00003346752,0.004883036,0.02675215,0.00002454416,0.0001023299,0.0001214571,0.000203959,0.0004507813,0.9667846,0.00001672289,0.0006137135,0.00001326775],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9992884,0.0003480525,0.0001265355,0.00001304558,0.000009355809,0.000008083608,0.0000656196,0.000004677871,0.0001361476],"genre_scores_gemma":[0.9979866,0.0002936755,0.0008208186,0.0000325918,0.000005563211,0.00001201601,0.0003119771,0.000009732494,0.0005270911],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001754685,"threshold_uncertainty_score":0.003488958,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02378276344319008,"score_gpt":0.2971087152672787,"score_spread":0.2733259518240886,"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."}}