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The coefficient of swallowable composition of masticated hard‐baked soya beans
Author(s) -
JIFFRY M. T. M.
Publication year - 1987
Publication title -
journal of oral rehabilitation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 93
eISSN - 1365-2842
pISSN - 0305-182X
DOI - 10.1111/j.1365-2842.1987.tb00693.x
Subject(s) - composition (language) , mathematics , food science , chemistry , philosophy , linguistics
Summary 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.