Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties
Authors:
- Kaoru KohyamaKaoru Kohyama
- Fumiyo HayakawaFHFumiyo Hayakawa
- Yukari KazamiYKYukari Kazami
- Sayaka IshiharaSISayaka Ishihara
- Satomi NakaoSNSatomi Nakao
- Takahiro FunamiTFTakahiro Funami
- Katsuyoshi NishinariKNKatsuyoshi Nishinari
- 1 January 2015
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 43, 146-152
Abstract
No abstract availableKeywords
Funding Information
- Agriculture Forestry and Fisheries (22026)
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