Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/80380
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dc.contributor.authorChristian, Stefanus-
dc.contributor.authorSulistyani, Sulistyani-
dc.contributor.authorPrijatmoko, Dwi-
dc.date.accessioned2017-07-19T06:38:03Z-
dc.date.available2017-07-19T06:38:03Z-
dc.date.issued2017-07-19-
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/80380-
dc.descriptionProceeding FDI-PDGI, 11-12 Nov 2016 Bandungen_US
dc.description.abstractSaliva is a liquid substance which is secreted by salivary gland and it plays a significant role in protecting the mucosa of oral cavity by maintaining pH and well as viscosity levels.en_US
dc.language.isoenen_US
dc.subjectCilembu sweet potatoen_US
dc.subjectpurple sweet potatoen_US
dc.subjectsalivary pHen_US
dc.subjectwhite riceen_US
dc.titleThe Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryz Sativa), Cilembu Sweet Potato (Ipomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (Ipomoea batatas cultivar ayumurasaki)en_US
dc.typeProsidingen_US
Appears in Collections:LSP-Conference Proceeding

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