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

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Mahesh J*, Sapna B, Veeresh DJ, Divya D;
(2016)
  • Related identifiers: doi: 10.5281/zenodo.161535
  • Subject: Dry REC, Salivary pH, Cereals, Stephen’s curve
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Background: 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. Objective: To assess and compare th... View more
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