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16  Articles
1 of 3 pages  |  10  records  |  more records»
Sweet and sticky foods are the main energy source for oral bacteria and are directly involved in lowering the pH. Gargling with boiled water after every meal can speed up the pH of the saliva in the mouth to return to normal. The objective of this study i... see more

Caries is a disease of hard tooth tissue caused by the work of microorganisms in carbohydrates that can be distributed. Caries is characterized by demineralization of email and dentine minerals, followed by the destruction of organic ingredients (Ambarwat... see more

AbstractDental caries is a multifactorial process that occurs through the interaction between teeth and saliva as host, the bacteria in the oral cavity, as well as easily fermented foods. Saliva is one of the factors that have a major influence on the sev... see more

AbstractDental caries is a multifactorial process that occurs through the interaction between teeth and saliva as host, the bacteria in the oral cavity, as well as easily fermented foods. Saliva is one of the factors that have a major influence on the sev... see more

The household’s demand analysis is very crucial in the sense that undernourishment negatively affects productivity. Food demand is crucial to gauge the household’s ability or willingness to purchase/consume different food commodities. The study attempts t... see more

ABSTRACTDental caries is one of the dental health problems. Dental caries are formed because there was leftover food that sticks to the teeth, which eventually lead to tooth calcification. Impact, teeth become brittle, hollow, even broken.Dental caries ex... see more

Buleleng Regency is known for its abundant natural products, one of the typical plantation products from Buleleng Regency is Alfonso Lavalle's black grapes. One of the areas producing black grapes in Buleleng regency is Banjar village. Banjar known as one... see more

Population fluctuations of adult sweet potato whitefly (Batista tabaci Gennadius) were monitored at the Agricultural Experiment Station, College of Agriculture,  Sultan Qaboos University, Sultanate of Oman, for a period of four years on a weekly basi... see more

The objective of this research was to study the effect of substitution of sticky rice flour with sago flour on the quality of milk sweet pastry. As treatments, the sticky rice flour was substituted with 5 levels of sago flour: 0, 25, 50, 75 and 100 %. Eac... see more

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