SKKD.No. 1194/UN 25.5.1/TU/2017 "The Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryza Sativa), Cilembu Sweet Potato (Ipomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (Ipomoea batatas cultivar ayumurasa"

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SKKD.No. 1194/UN 25.5.1/TU/2017 "The Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryza Sativa), Cilembu Sweet Potato (Ipomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (Ipomoea batatas cultivar ayumurasa"

Christian, Stefanus; Sulistyani, Sulistyani; Prijatmoko, Dwi
URI: http://ura.unej.ac.id/123456789/67512
Date: 2017-08-23

Abstract:

SKKD.No. 1194/UN 25.5.1/TU/2017 "The Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryza Sativa), Cilembu Sweet Potato (Ipomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (Ipomoea batatas cultivar ayumurasa"

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