PENGARUH JUMLAH ASUPAN BISKUIT COKELAT TERHADAP AKUMULASI PLAK GIGI PADA ANAK USIA 9-11 TAHUN (Kajian pada Sekolah Dasar Negeri Bangirejo 1)

• Main Authors: , SUKRON TAJUDIN, , drg. Rinaldi Budi U., MS., Sp. KGA (K).
• 格式: Theses and Dissertations NonPeerReviewed
• 出版: [Yogyakarta] : Universitas Gadjah Mada 2013
• 主題: ETD
• 在線閱讀: https://repository.ugm.ac.id/124619/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64774
• 機構: Universitas Gadjah Mada

Biscuit was an appropriate kind of dry snacks which most wanted to be served for the lunch of children to do some activities in school. Carbohydrate, especially sucrose, was a main component of ingredients of biscuit which played role as sweetener. Chocolate was the most used filling for biscuit bec...