{"id":"W6964351398","doi":"10.25384/sage.12123414","title":"FST915363 Supplemental Material3 - Supplemental material for Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Sage Journals Data","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Cultivar; Spring (device); Chemical composition; Quality (philosophy); Enzyme","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":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0008485723,0.001404249,0.0009378255,0.002725189,0.002031227,0.0008543248,0.001918657,0.0005935992,0.4194704],"category_scores_gemma":[0.001655123,0.0006472113,0.001120447,0.003208492,0.0003219116,0.0005432974,0.0007691449,0.001148563,0.0557636],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.003352523,"about_ca_system_score_gemma":0.00509686,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.2558959,"about_ca_topic_score_gemma":0.4962046,"domain_scores_codex":[0.9990996,0.00003453856,0.00006577585,0.0001288386,0.0005389416,0.0001323529],"domain_scores_gemma":[0.9973431,0.0003493081,0.0001422989,0.0002215886,0.001732202,0.0002114785],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.002981398,0.001476684,0.01000374,0.002161081,0.0002185587,0.0003148988,0.0002991209,0.001055969,0.235459,0.001626232,0.6694371,0.07496619],"study_design_scores_gemma":[0.0006620337,0.001184285,0.1642895,0.0003867239,0.0003593734,0.0002508765,0.0005313267,0.002019051,0.155441,0.001398006,0.673202,0.0002758062],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"dataset","genre_gemma":"methods","genre_scores_codex":[0.01329782,0.0001901867,0.003758106,0.0002136757,0.0002272241,0.0005614602,0.9593881,0.001546635,0.02081673],"genre_scores_gemma":[0.01822832,0.0003386205,0.009506996,0.0002106832,0.00002115258,0.0005306803,0.9308869,0.0006743652,0.03960237],"genre_candidate":"methods","genre_consensus":null,"teacher_disagreement_score":0.7441041,"threshold_uncertainty_score":0.828055,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0549075730358726,"score_gpt":0.3233058611329648,"score_spread":0.2683982880970922,"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."}}