4555
Significantly , the results indicate that 10 % and 20 % RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss , texture and sensory properties , with only a minimal reduction in pasta yellowness .
 None
Given options, please tell me the categories of all the listed entity words.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
 Entities:  
Answer:
 None