{"id":"W4313033859","doi":"10.55251/jmbfs.9251","title":"THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS","year":2022,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Vedecká Grantová Agentúra MŠVVaŠ SR a SAV; Agentúra na Podporu Výskumu a Vývoja","keywords":"Berry; Food science; Gluten; Wheat flour; Organoleptic; Control sample; Aroma; Taste; Chemistry; Water content; Horticulture; Mathematics; Biology","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true,"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":[0.000132268,0.0004173717,0.0002978912,0.0002015244,0.0001590223,0.0003734466,0.0001453929,0.0002345132,0.001305082],"category_scores_gemma":[0.0002177227,0.0001334746,0.0002155637,0.0001715571,0.0001817772,0.0002261256,0.0002355655,0.0003715455,0.0001391042],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002761066,"about_ca_system_score_gemma":0.0002254144,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004537415,"about_ca_topic_score_gemma":0.0115745,"domain_scores_codex":[0.9998739,0.00003103851,0.00001271687,0.00003352622,0.00002304273,0.00002575673],"domain_scores_gemma":[0.9997819,0.00004084987,0.00005217787,0.000009433494,0.00004306155,0.00007262685],"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":[0.00182732,0.0001965831,0.001275572,0.0001664471,0.0000289682,0.00007920148,0.0000571827,0.00004594803,0.9939704,0.00001797731,0.00003059981,0.002303874],"study_design_scores_gemma":[0.00009189494,0.009764522,0.1551516,0.00005601515,0.000266495,0.0002220316,0.0004563391,0.0006865758,0.8289099,0.0000327426,0.004327789,0.00003413121],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998996,0.000435334,0.00005924919,0.00002000714,0.00001245261,0.00001243538,0.00006708117,0.000005683907,0.0003917119],"genre_scores_gemma":[0.9969918,0.0004696865,0.0005920301,0.0000727271,0.000005046437,0.00001332916,0.0001530632,0.000005738488,0.001696759],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004537415,"threshold_uncertainty_score":0.009021997,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02669252817541842,"score_gpt":0.221176555459672,"score_spread":0.1944840272842535,"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."}}