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Lin S, Huang B, Liu S, Liu Y, Zhang Q, Qin W. Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers. Food Chem X 2023; 19:100855. [PMID: 37780254 PMCID: PMC10534235 DOI: 10.1016/j.fochx.2023.100855] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 08/14/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flours were examined to select the most satisfied Qingke flour for breadmaking. Data showed multi-scale Qingke samples differed in total starch content, water/oil binding capacity, freeze-thaw stability, but had similar swelling capacity and thermodynamic properties. Addition of Qingke flours significantly reduced the total in vitro starch digestion of bread from 80% to 41% and decreased the rapidly digested starch content from 53% to 27%. However, Qingke flours caused a worse bread quality, texture and sensory e.g. lower bread specific volume (4.26-3.3 mL/g), larger hardness (398-1170 g) and chewiness (296-707 mJ). Meanwhile, hydroxypropyl methylcellulose, sodium stearoyl lactylate and transglutaminase could improve the bread quality and sensory. Lastly, results revealed Qingke-supplemented bread could generate new volatile compounds, hence having a different aroma compared to original wheat bread.
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Affiliation(s)
| | | | - Shuxiang Liu
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
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2
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Aoun M, Boukid F. Novel quality features to expand durum wheat applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4268-4274. [PMID: 36482810 DOI: 10.1002/jsfa.12374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/27/2022] [Accepted: 12/09/2022] [Indexed: 06/06/2023]
Abstract
Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Meriem Aoun
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma, USA
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3
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Identification of desirable mechanical and sensory properties of bread for the elderly. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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5
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Boukid F. Peanut protein – an underutilised by‐product with great potential: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatma Boukid
- Food safety and Functionality Programme Food Industries Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet S/N Monells 17121 Spain
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6
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Cao Y, Jiang L, Suo W, Deng Y, Zhang M, Dong S, Guo P, Chen S, Li H. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp. Food Chem 2021; 360:130015. [PMID: 33993072 DOI: 10.1016/j.foodchem.2021.130015] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 04/07/2021] [Accepted: 05/03/2021] [Indexed: 12/01/2022]
Abstract
The aim of this study was to evaluate whether processing characteristics of steamed bread enriched with potato pulp could be improved through the addition of different emulsifiers (soy lecithin-Soy L, sodium stearoyl lactate and diacetyl tartaric esters of monoglyceride) and enzymes (glucose oxidase-GOX and transglutaminase). Results showed that separate addition of each emulsifier at 1% concentration or each enzyme at 1.5 U/g could increase the viscoelasticity and strength of potato pulp dough due to enhancement of gluten network. Fermentation properties of dough showed that Soy L and GOX significantly (P < 0.05) increased the maximum dough height and the gas retention capacity during fermentation which promoting dough expansion. Moreover, Soy L and GOX increased specific volume and improved crumb structure and softness of steamed bread, which were consistent with the results of sensory analysis. In conclusion, Soy L and GOX could be used as improvers of potato pulp steamed bread.
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Affiliation(s)
- Yanfei Cao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Lijun Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Wenjing Suo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Yuxin Deng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Min Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Shuang Dong
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Peng Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China.
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Akbari M, Razavi SH, Kieliszek M. Recent advances in microbial transglutaminase biosynthesis and its application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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9
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Pourmohammadi K, Abedi E. Enzymatic modifications of gluten protein: Oxidative enzymes. Food Chem 2021; 356:129679. [PMID: 33827045 DOI: 10.1016/j.foodchem.2021.129679] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023]
Abstract
Oxidative enzymes treat weak flours in order to restore the gluten network of damaged wheat flour and reduce the economic and technological losses. The present review concentrates on oxidative exogenous enzymes (transglutaminase, laccase, glucose oxidase, hexose oxidase) and oxidative endogenous enzymes (tyrosinase, peroxidase, catalase, sulfhydryl oxidase, lipoxygenase, lipase, protein disulfide isomerase, NAD(P)H-dependent dehydrogenase, thioredoxin reductase and glutathione reductase) and their effects on the rheological, functional, and conformational features of gluten and its subunits. Overall, transglutaminase is used in wheat-based foods through introducing isopeptide bonds (ε-γ glutamyl-lysine). Glucose oxidase, hexose oxidase, peroxidase, sulfhydryl oxidase, lipase, and lipoxygenase form disulfide and nondisulfide bonds through producing hydrogen peroxide. Laccase, tyrosinase, and protein disulfide isomerase form cross-links between tyrosine and cysteine residues by generating radicals. Thioredoxin reductase and glutathione reductase create new inter disulfide bonds. The effect of oxidative enzymes on the formation of covalent cross-linkages were substantially more than non-covalent bonds in gluten structure.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
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Nguyen SN, Tu Ngo TC, Tra Tran TT, Nguyet Ton NM, Man Le VV. Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100782] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Capuano E, Pellegrini N, van Bommel R, Stieger M. The effect of a bread matrix on mastication of hazelnuts. Food Res Int 2020; 137:109692. [PMID: 33233266 DOI: 10.1016/j.foodres.2020.109692] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 11/16/2022]
Abstract
The effect of the degree of nut mastication on bioavailability of their nutrients has been established previously. In contrast, the effect of incorporation of nuts into composite food matrixes on oral processing behaviour and structural breakdown has been studied scarcely. This study aimed to investigate the effect of incorporation of hazelnuts into bread matrixes in comparison with plain hazelnuts on bolus properties and chewing behaviour. Amount of plain hazelnuts was varied to investigate the effect of portion size on bolus properties and chewing behaviour. Bolus particle size distribution was obtained by image analysis of expectorated boli by n = 20 participants. Median bolus particle diameter (d50) and broadness of particle size distribution (b) were quantified by fitting the cumulative area distribution curve with a modified Rosin-Rammler function. Oral processing behaviour (number of chews, chewing time, chewing frequency) was quantified by means of a stopwatch. Mastication of two hazelnuts resulted in smaller d50 than mastication of six hazelnuts or mastication of two hazelnuts in white bread or baguette. Chewing time of two hazelnuts was significantly shorter than chewing time of six hazelnuts or chewing time of two hazelnuts in white bread or baguette, while chewing frequency did not differ between foods. d50 of six hazelnuts did not significantly differ from d50 of two hazelnuts in either bread matrix. Broadness b of the particle size distribution was significantly smaller for six hazelnuts compared to the other foods. We conclude that d50 was affected by bite size or bite volume rather than by incorporation of hazelnuts into bread. We suggest that incorporation of hazelnuts into bread matrixes has a relatively small impact on size of hazelnut bolus particles produced upon mastication.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.
| | - Nicoletta Pellegrini
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Ruben van Bommel
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Markus Stieger
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
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12
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Lang GH, Kringel DH, Acunha TDS, Ferreira CD, Dias ÁRG, Zavareze EDR, de Oliveira M. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chem 2020; 318:126480. [DOI: 10.1016/j.foodchem.2020.126480] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 01/16/2020] [Accepted: 02/23/2020] [Indexed: 02/08/2023]
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13
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Silva HA, Paiva EG, Lisboa HM, Duarte E, Cavalcanti-Mata M, Gusmão T, de Gusmão R. Role of chitosan and transglutaminase on the elaboration of gluten-free bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1877-1886. [PMID: 32327798 PMCID: PMC7171014 DOI: 10.1007/s13197-019-04223-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2019] [Accepted: 12/17/2019] [Indexed: 10/25/2022]
Abstract
The increasing sensitivity to gluten has aroused interest in gluten-free products like bread. However, one of the biggest challenges of producing gluten-free bread is to get a good quality structure. We hypothesize that using chitosan along with transglutaminase, a network of crosslinks would be generated, guaranteeing a better structure. Thus, in the present work, we produced gluten-free bread using red rice flour and cassava flour, transglutaminase, and chitosan at concentrations of 0%, 1%, and 2%. Loaves of bread were characterized, and the instrumental texture properties during five days were determined. Bread produced with chitosan and transglutaminase presented lighter brown coloration due to incomplete Maillard reaction and low specific volumes varying from 1.64 to 1.48 cm3/g, possibly due to chitosan interfering with yeast fermentation. Rheological tests revealed increases in viscosity before and after fermentation when chitosan was used. Bread with chitosan presented high initial firmness but a lower rate of staling, possibly due to water retention. According to results, a possible network involving chitosan and other proteins promoted by transglutaminase was formed and after optimization could yield better gluten-free bread.
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Affiliation(s)
- Hanndson Araujo Silva
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
| | - Eudeson G. Paiva
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
| | - Hugo M. Lisboa
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
| | - Elita Duarte
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
| | - Mario Cavalcanti-Mata
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
| | - Thaisa Gusmão
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
| | - Rennan de Gusmão
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande, Paraíba 58428-900 Brazil
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Sato Y. Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values. Cereal Chem 2019. [DOI: 10.1002/cche.10212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yukinori Sato
- Laboratory of Food Materials Science and Engineering Faculty of Agriculture and Life Science Hirosaki University Hirosaki, Aomori Japan
- Laboratory of Food Materials Science and Engineering Graduate School of Agriculture and Life Science Hirosaki University Hirosaki, Aomori Japan
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Boukid F, Carini E, Curti E, Pizzigalli E, Vittadini E. Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03256-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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