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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Academy of Rehabilitation Medicine
2012
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| Materias: | |
| 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 |