Food Bolus Properties in Relation to Dentate and Prosthetic Status

The objective of this study is to evaluate food bolus properties (mass, moisture content and food comminution) in patients wearing fixed or removable dental prostheses. Methods: A cross-sectional study was conducted on a convenience sample of patients aged at least 55 years old. Patients chewed a 10...

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Detalles Bibliográficos
Autores principales: Preoteasa, Elena, Oncescu Moraru, Alexandra Melania, Meghea, Daniela, Murariu Magureanu, Catalina, Preoteasa, Cristina Teodora
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498409/
https://www.ncbi.nlm.nih.gov/pubmed/36141208
http://dx.doi.org/10.3390/healthcare10091596

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498409/
https://www.ncbi.nlm.nih.gov/pubmed/36141208
http://dx.doi.org/10.3390/healthcare10091596

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