The coefficient of swallowable composition of masticated hard-baked soya beans.
作者信息
Jiffry M T
出版信息
J Oral Rehabil. 1987 Jan;14(1):51-4. doi: 10.1111/j.1365-2842.1987.tb00693.x.
Abstract
In addition to the graphical representation of swallowable composition (SC) of masticated food, an index--the coefficient of swallowable composition (CSC)--has been proposed in this study. This index was tested using hard-baked soya beans on various types of dentitions. The value of CSC ranged from +24 to -14 in full dentition and full denture wearers respectively.
摘要
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