THE COEFFICIENT OF SWALLOWABLE COMPOSITION OF MASTICATED HARD-BAKED SOYA BEANS

被引：7

作者：

JIFFRY, MTM

机构：

来源：

JOURNAL OF ORAL REHABILITATION | 1987年 / 14卷 / 01期

关键词：

D O I：

10.1111/j.1365-2842.1987.tb00693.x

中图分类号：

R78 [口腔科学];

学科分类号：

1003 ;

摘要：

引用

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页码：51 / 54

页数：4

相关论文

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[2] VARIATIONS IN THE PARTICLES PRODUCED AT THE END OF MASTICATION IN SUBJECTS WITH DIFFERENT TYPES OF DENTITION [J].

JIFFRY, MTM .

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[3] DEVELOPMENT OF THE SWALLOWABLE COMPOSITION OF FOOD IN NORMAL DENTATE SUBJECTS [J].

JIFFRY, MTM ;

MOLLIGODA, A .

JOURNAL OF ORAL REHABILITATION, 1983, 10 (05) :415-420

[4] ANALYSIS OF PARTICLES PRODUCED AT THE END OF MASTICATION IN SUBJECTS WITH NORMAL DENTITION [J].

JIFFRY, MTM .

JOURNAL OF ORAL REHABILITATION, 1981, 8 (02) :113-119