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)"

dc.contributor.author	Christian, Stefanus
dc.contributor.author	Sulistyani, Sulistyani
dc.contributor.author	Prijatmoko, Dwi
dc.date.accessioned	2018-01-18T06:40:13Z
dc.date.available	2018-01-18T06:40:13Z
dc.date.issued	2018-01-18
dc.identifier.isbn	978-602-18082-9-0
dc.identifier.uri	http://ura.unej.ac.id/123456789/67749
dc.description.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)"	en_US
dc.language.iso	id	en_US
dc.subject	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)"	en_US
dc.title	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)"	en_US
dc.type	Prosiding	en_US