Plaque pH changes following consumption of two types of plain and bulky bread
Background: Consistency, backing process and content differences could influence cariogenic potential of foods. The aim was to compare plaque pH changes following consumption of two types of bread with different physical characteristics. Methods : In this clinical trial, interproximal plaque pH of 1...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Wolters Kluwer Medknow Publications,
2011-01-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |