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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2023
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| 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 |