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The coefficient of swallowable composition of masticated hard‐baked soya beans

 

作者: M. T. M. JIFFRY,  

 

期刊: Journal of Oral Rehabilitation  （WILEY Available online 1987）
卷期: Volume 14, issue 1  

页码: 51-54

 

ISSN:0305-182X

 

年代: 1987

 

DOI:10.1111/j.1365-2842.1987.tb00693.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

SummaryIn 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 respe

 

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