Physical properties of semi-liquid food and swallowing behaviors through measurement of electromyography from suprahyoid musculatures during swallowing

Nihon Reoroji Gakkaishi

Volumn 39, Issue 3, 2011, Pages 93-98

  Takahashi, Tomoko ^a   Tsuge, Mitsuyo ^b   Ogoshi, Hiro ^b  

^a KANAGAWA INSTITUTE OF TECHNOLOGY   (Japan)

^b JAPAN WOMEN'S UNIVERSITY   (Japan)

Author keywords

Commercial thickening agents; Electromyography (EMG); Guar gum; Physical properties; Processed starch; Xanthan gum

Indexed keywords

EID: 80052660329     PISSN: 03871533     EISSN: None     Source Type: Journal    
DOI: 10.1678/rheology.39.93     Document Type: Article

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