Mastication effort estimated by electromyography for cooked rice of differing water content

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 9, 2005, Pages 1669-1676

  Kohyama, Kaoru ^a   Yamaguchi, Mieko ^a   Kobori, Chiharu ^a   Nakayama, Yuko ^a   Hayakawa, Fumiyo ^a   Sasaki, Tomoko ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Cooked rice; Cooking; Electromyography; Mastication; Texture

Indexed keywords

CROPS; ELECTROMYOGRAPHY; TEXTURES; WATER;

COOKED RICE; MASTICATION EFFORTS; MASTICATION TIME;

MASTICATION;

WATER;

ADULT; ARTICLE; CHEMISTRY; COOKING; ELECTROMYOGRAPHY; HUMAN; MASTICATION; METHODOLOGY; RICE;

ADULT; BITE FORCE; COOKERY; ELECTROMYOGRAPHY; HUMANS; ORYZA SATIVA; WATER;

HEATING; RICE; TEXTURE; WATER;

EID: 25844511720     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.1669     Document Type: Article

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