Evaluation of soft food mixing efficiency with standardized test food, and the effect of jaw motion and occlusal morphology on soft food mixing efficiency
碩士 === 國立臺灣大學 === 臨床牙醫學研究所 === 94 === The purpose of this study was to evaluate the soft food mixing efficiency by using a newly developed standardized test food. And evaluate the relationship between the soft food mixing efficiency, jaw motion and dental occlusal morphology. Twenty six young adults...
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/20613481805575027933 |