The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication

OBJECTIVE: To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD: Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu...

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Detalles Bibliográficos
Autores principales: Hwang, Junah, Kim, Don-Kyu, Bae, Jung Hyun, Kang, Si Hyun, Seo, Kyung Mook, Kim, Byong Ki, Lee, Sook Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Academy of Rehabilitation Medicine 2012
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546179/
https://www.ncbi.nlm.nih.gov/pubmed/23342309
http://dx.doi.org/10.5535/arm.2012.36.6.776

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546179/
https://www.ncbi.nlm.nih.gov/pubmed/23342309
http://dx.doi.org/10.5535/arm.2012.36.6.776

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