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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Bibliographic Details
Main Authors: Kartika Indah Sari (Author), Anggun Rafisa (Author)
Format: Book
Published: Hindawi Limited, 2023-01-01T00:00:00Z.
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3rd Floor Main Library

Holdings details from 3rd Floor Main Library
Call Number: A1234.567
Copy 1 Available