Evaluation of Soft Food Chewing Efficiency with Chewing Gum
碩士 === 國立臺灣大學 === 口腔生物科學研究所 === 89 === The purpose of this study was to investigate the difference in soft food chewing efficiency and muscle activity between complete natural dentition and partial edentulous patients. For this purpose, a soft test food was designed which was hydroxylapatite (HA) pa...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/18921849213836943566 |