Enamel Demineralization by Snack Foods
1975 ◽
Vol 54
(3)
◽
pp. 461-470
◽
Keyword(s):
The amount of enamel destroyed by salivary fermentation of snack foods and confections was not dependent on their sugar content; starch, flavoring agents, and other components also played a part. Most enamel destruction was produced by fruit-flavored candies in which the inherent acid or high sugar concentration or both inhibited bacterial fermentation.
2000 ◽
Vol 31
(4)
◽
pp. 323-327
◽
Keyword(s):
2006 ◽
Vol 0
(0)
◽
pp. 061120055200079-???
◽
Keyword(s):
2002 ◽
Vol 67
(1)
◽
pp. 268-273
◽
Keyword(s):
1972 ◽
Vol 35
(3)
◽
pp. 499-503
◽
Keyword(s):
2013 ◽
Vol 20
(5)
◽
pp. 744-750
◽