{"id":"W3091489668","doi":"10.1002/cche.10357","title":"Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"ca_institutions":"Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Aftertaste; Aroma; Food science; Chemistry; Flavor; Bran; Starch; Limiting; Raw material; Organic chemistry","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":[0.0001565221,0.0002227755,0.0002717159,0.0002144679,0.000187923,0.0002391442,0.0001168623,0.0002113553,0.00174474],"category_scores_gemma":[0.0001941359,0.0001532983,0.000318163,0.0001995004,0.0002382149,0.0001697213,0.0001535037,0.000422804,0.0001836887],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000129186,"about_ca_system_score_gemma":0.0000963623,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00100755,"about_ca_topic_score_gemma":0.001813496,"domain_scores_codex":[0.9998884,0.00001417401,0.000009089082,0.00002714785,0.00004155778,0.000019586],"domain_scores_gemma":[0.9998591,0.00003019075,0.0000342311,0.00001486898,0.0000342533,0.0000274005],"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":[0.0003656006,0.00002699547,0.0008867863,0.00003269489,0.000008721134,0.00004053649,0.00004071296,0.00004390993,0.9974645,0.000009173342,0.000008747673,0.001071594],"study_design_scores_gemma":[0.0000210954,0.002407476,0.0686238,0.000007058435,0.00004498399,0.0001447363,0.0002007466,0.0003882806,0.9272023,0.00002300993,0.0009251649,0.00001134827],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989851,0.0002058959,0.000392274,0.000007692604,0.000004823656,0.00001095745,0.00008167252,0.000007585181,0.0003038652],"genre_scores_gemma":[0.9978511,0.0001175043,0.0007275534,0.00001826705,0.000001732146,0.00001092741,0.0001321338,0.00001058263,0.001130182],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00174474,"threshold_uncertainty_score":0.005836785,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02839319346547453,"score_gpt":0.2253332995916081,"score_spread":0.1969401061261336,"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."}}