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. 1987 Jan;14(1):51-4.
doi: 10.1111/j.1365-2842.1987.tb00693.x.

The coefficient of swallowable composition of masticated hard-baked soya beans

M T Jiffry

The coefficient of swallowable composition of masticated hard-baked soya beans

M T Jiffry. J Oral Rehabil. 1987 Jan.

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.

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