COMPARATIVE EVALUATION OF CHANGE IN SALIVARY pH ON CONSUMPTION OF DRY READY TO EAT CEREALS, CEREALS WITH AND WITHOUT ADDED SUGAR IN MILK- AN IN -VIVO STUDY

Article, Other literature type OPEN
Mahesh J*, Sapna B;
(2016)
  • Publisher: Zenodo
  • Identifiers: doi: 10.5281/zenodo.161535
  • Subject: Dry REC, Salivary pH, Cereals, Stephen’s curve
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

<strong>Background:</strong> Dry, Ready to Eat Cereals are a combination of refined sugar and starch, most commonly consumed breakfast in the modern human diet. The present study was done to investigate the effects of combination foods on salivary pH. <strong>Objective:... View more
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