{"id":"W64742294","doi":"","title":"Dynamic rheological behaviour of heated potatoes: review","year":2002,"lang":"en","type":"article","venue":"Food science and technology international = Ciencia y tecnología de alimentos internacional","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Rheology; Blanching; Starch gelatinization; Starch; Food science; Pectin; Materials science; Chemistry; Composite material","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":[0.0004704081,0.0006172445,0.001230738,0.001178765,0.0001981275,0.0007996994,0.0007715656,0.0008052494,0.001575185],"category_scores_gemma":[0.0007111223,0.0002189175,0.0002678151,0.00157225,0.0003371035,0.001170715,0.0003180951,0.0004221534,0.001269556],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002576401,"about_ca_system_score_gemma":0.0003922939,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009165814,"about_ca_topic_score_gemma":0.0006202529,"domain_scores_codex":[0.9998214,0.00002611131,0.00003407539,0.00005324005,0.00005205626,0.00001317333],"domain_scores_gemma":[0.9994469,0.0002240693,0.00010724,0.00002045457,0.0001713253,0.00003001856],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0003169917,0.0001979818,0.0006978365,0.02463272,0.0001592725,0.000583836,0.0002011967,0.001010946,0.03423258,0.0007044415,0.007376585,0.9298855],"study_design_scores_gemma":[0.00006125103,0.001397818,0.0114122,0.004855916,0.0005363103,0.005685269,0.0003370565,0.0008067049,0.03600302,0.001193057,0.9375964,0.0001150462],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.002811366,0.9954268,0.0004815903,0.00009289641,0.0001586616,0.000005945287,0.00002408928,0.00001267292,0.0009859753],"genre_scores_gemma":[0.009223206,0.9884829,0.000626277,0.0001280303,0.0002433824,0.00001128573,0.00007314085,0.000004553091,0.001207246],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.001575185,"threshold_uncertainty_score":0.005269468,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01592162759710281,"score_gpt":0.2509778635954844,"score_spread":0.2350562359983816,"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."}}