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Ultrasonication was used to develop softer sticky rice for elder adults. Textural properties of original sticky rice (oSR) and ultrasonically modified sticky rice (mSR) were determined. In addition, jaw muscle activities during mastication of both oSR and mSR were investigated. Twenty‐seven healthy elderly subjects, age 68.9 ± 7.6 years, were asked to masticate both types of sticky rice in random...
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