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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 10...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Medknow Publications Pvt Ltd
2011
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3177398/ https://www.ncbi.nlm.nih.gov/pubmed/22013467 |