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Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods

Published Online: 2021-09-24

Published Print: 2022-02

Authors

Rustagi, Sarvesh https://orcid.org/0000-0002-1247-1040
Sodhi, Navdeep Singh

Dhillon, Bhavnita
Funding

Funding for this research was provided by:

University Grants Commission (MRP-MAJ-HOME-2013-862)
License Information

Text and Data Mining valid from 2021-09-24

Version of Record valid from 2021-09-24
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Article History

Received: 15 May 2021

Accepted: 9 September 2021

First Online: 24 September 2021

Declarations

:

: The authors bring in to your knowledge that there is no conflict regarding publication for this research paper.

: EMG experimental procedure was approved from ethical committee of Guru Nanak Dev University, Amritsar, Punjab, India.

: All subjects gave their informed consent before starting of the experiment.

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