Open AccessFood comfortability: a new concept to assess the acceptance of various food textures by elderly people suffering from oral health problems
Author(s) -
Mathilde Descamps,
Claire SulmontRossé,
Chantal Septier,
Gilles Féron,
Hélène Labouré
Publication year - 2016
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - wine tasting , food products , oral health , medicine , flavor , tooth brushing , texture (cosmology) , product (mathematics) , taste , dentistry , food science , engineering , toothbrush , computer science , mathematics , wine , artificial intelligence , chemistry , brush , geometry , pathology , electrical engineering , image (mathematics)
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