{"id":"W4417000272","doi":"10.34302/2025.17.3.14","title":"FUTURE FOODS DEVELOPMENT: EFFECT OF TEMPERATURE, FEEDMOISTURE AND COCONUT ADDITION ON THE PHYSICOCHEMICALPROPERTIES OF EXTRUDED CORN SNACKS","year":2025,"lang":"en","type":"article","venue":"Carpathian Journal of Food Science and Technology","topic":"Coconut Research and Applications","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"University of Manitoba","keywords":"Moisture; Water content; Food processing; Extrusion cooking","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003997863,0.00009990063,0.0002292953,0.0002245873,0.0001869011,0.00002615976,0.0003918804,0.0001284109,0.000008188779],"category_scores_gemma":[0.0003504425,0.0000578686,0.00003301023,0.00070691,0.001260235,0.00006793041,0.00009585523,0.0004188609,1.342151e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000305996,"about_ca_system_score_gemma":0.0003204981,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":4.213029e-7,"about_ca_topic_score_gemma":0.000001530907,"domain_scores_codex":[0.9991869,0.00001510193,0.0002378097,0.0001512939,0.0002537282,0.0001551267],"domain_scores_gemma":[0.9990171,0.0001053165,0.0001806889,0.0002022978,0.0004454771,0.00004912923],"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":[0.00005153574,0.00002785248,0.0004660871,0.00010729,0.00003027354,0.00000114214,0.0001468546,8.476219e-8,0.9569955,0.004904844,0.0002852304,0.03698324],"study_design_scores_gemma":[0.0003749447,0.0003585609,0.0003940425,0.0002933329,0.00001573743,0.0000290239,0.001090735,0.000004852578,0.9945232,0.0015892,0.001274904,0.00005149769],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956672,0.001450628,0.000004815033,0.001973011,0.000026661,0.00009310134,0.00001065624,0.000008753886,0.000765133],"genre_scores_gemma":[0.9997309,0.00009575688,0.0000606949,0.00003018623,0.00003162158,0.00001692917,0.000001112417,0.000003062061,0.00002968422],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03752761,"threshold_uncertainty_score":0.4643387,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.006578782379820044,"score_gpt":0.2399849898210139,"score_spread":0.2334062074411939,"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."}}