{"id":"W3120570104","doi":"10.1111/ijfs.14952","title":"Development and characterisation of gluten‐free potato bread","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Potato starch; Food science; Gluten free; Starch; Bread making; Gluten; Chemistry; Wheat bread; Porosity; Wheat flour","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":[0.0002568434,0.00005742467,0.0001170134,0.0006629595,0.00006737369,0.00004775108,0.0005071492,0.00004590454,0.00001600391],"category_scores_gemma":[0.0002203528,0.00005062513,0.00002641093,0.0003599507,0.0003386196,0.0002937274,0.0001433836,0.0001228965,0.000001863428],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008728008,"about_ca_system_score_gemma":0.0001804011,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001374506,"about_ca_topic_score_gemma":0.000006595766,"domain_scores_codex":[0.998993,0.00001421102,0.0003416746,0.0001091925,0.0004376826,0.0001042002],"domain_scores_gemma":[0.9985857,0.00001690343,0.0002682581,0.000102504,0.0009907125,0.00003590151],"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":[0.0002434464,0.00009728266,0.001639759,0.000007020134,0.0000510445,0.00003379534,0.001205578,0.000007280934,0.7878177,0.003768987,0.00004380112,0.2050844],"study_design_scores_gemma":[0.0004363784,0.0005733285,0.006072275,0.0000964716,0.000006366104,0.00143303,0.0005580953,0.00003945,0.9803727,0.003650584,0.006698409,0.00006286569],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9854164,0.0003381573,0.0001997485,0.01271902,0.000943213,0.00002268901,0.000003017144,0.00001468882,0.0003431324],"genre_scores_gemma":[0.9940667,0.00001607477,0.005628162,0.0002333917,0.00003992055,9.141546e-7,7.97954e-7,0.000003303468,0.00001079837],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2050215,"threshold_uncertainty_score":0.2064433,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02116965882706986,"score_gpt":0.2714107726637066,"score_spread":0.2502411138366367,"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."}}