title: The coefficient of swallowable composition of masticated hard-baked soya beans.
abstract: 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.
mesh_terms: D003817:Dentition; D003824:Denture, Complete; D003829:Denture, Partial; D003778:Dentures; D006801:Humans; D007576:Jaw, Edentulous, Partially / Q000503:physiopathology; D008409:Mastication; D010316:Particle Size; D013025:Glycine max