Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects

AIMS: This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. METHODS: This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet an...

Descripción completa

Detalles Bibliográficos
Autores principales: Sari, Kartika Indah, Rafisa, Anggun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10290560/
https://www.ncbi.nlm.nih.gov/pubmed/37361412
http://dx.doi.org/10.1155/2023/6709350

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10290560/
https://www.ncbi.nlm.nih.gov/pubmed/37361412
http://dx.doi.org/10.1155/2023/6709350

Ejemplares similares