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Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects.
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- Bioscience, Biotechnology & Biochemistry, 2007, v. 71, n. 2, p. 358, doi. 10.1271/bbb.60276
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Mastication Effort Estimated by Electromyography for Cooked Rice of Differing Water Content.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 9, p. 1669, doi. 10.1271/bbb.69.1669
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- Article