JPRN-UMIN000047883尚未招募未知
Research on optimal food texture for different types of occlusion - Research on optimal food texture for different types of occlusion
适应症
试验速览
- 阶段
- 未知
- 状态
- 尚未招募
- 入组人数
- 100
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 20years-old 至 ot applicable（—）
- 性别
- All
入选标准
- 未提供
排除标准
- •(1) Cases with missing teeth other than third molars (2) Cases with prosthetic treatment using crowns, bridges, dentures, or implants. (3) Cases in which communication is difficult (4) Cases in which participation in this study is deemed difficult by the principal investigator or research coordinator (5) Patients with temporomandibular joint disorder (6) Patients who are allergic to gelatin
研究者
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