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The cariogenic potentiality index using the sugar contents and the viscosity of Korean food: Seung Chul Shin, Hyu Suk Kwon, Su Hyun Shim; J Korean Dent Assoc. 2016;54(10):752-770. Published online October 31, 2016; DOI: https://doi.org/10.22974/jkda.2016.54.10.001; PDF

Volume 62, No. 10

The Journal of
the Korean Dental
Association

Print ISSN: 0376-4672
Online ISSN: 2713-7961

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