SKKD No. 1194/UN25.5.1/TU.3/2017 "The Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryza Sativa), Cilembu Sweet Potato (lpomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (lpomoea batatas cultivar ayumurasaki)"

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SKKD No. 1194/UN25.5.1/TU.3/2017 "The Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryza Sativa), Cilembu Sweet Potato (lpomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (lpomoea batatas cultivar ayumurasaki)"

Christian, Stefanus; Sulistyani, Sulistyani; Prijatmoko, Dwi
URI: http://ura.unej.ac.id/123456789/67749
Date: 2018-01-18

Abstract:

SKKD No. 1194/UN25.5.1/TU.3/2017 "The Difference Of Salivary Ph And Viscosity After Consuming White Rice (Oryza Sativa), Cilembu Sweet Potato (lpomoea Batatas Cultivar Cilembu) And Purple Sweet Potato (lpomoea batatas cultivar ayumurasaki)"

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