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...
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| 主要な著者: | , |
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| フォーマット: | 図書 |
| 出版事項: |
Hindawi Limited,
2023-01-01T00:00:00Z.
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| 主題: | |
| オンライン･アクセス: | Connect to this object online. |
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| 請求記号: |
A1234.567 |
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| 所蔵 1 | 利用可 |