Acidogenic Potential and Total Salivary Carbohydrate Content of Expectorants following the Consumption of Some Cereal-Based Foods and Fruits

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Abstract
The acidogenic potential of a group of popular cereal-based foods and fruits and total carbohydrate content of salivary expectorants following their consumption were assessed using an indwelling electrode with telemetry and the anthrone method. Paired t tests indicated that sorbitol did not cause the plaque pH to fall as low as any of the test foods (p