Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation
Alejandro Ávila-Sierra, Nicolas Decerle, Marco Ramaioli, Marie‐Agnès Peyron
Topics & Concepts
SalivaBolus (digestion)SwallowingHypersalivationMasticationChemistryMedicineDentistryAnesthesiaInternal medicineDysphagia Assessment and ManagementSalivary Gland Disorders and FunctionsProteins in Food Systems