Cabinet
Member's benefits
Create study meterials
Subscribe for quizzes
Practice in Flashcards mode
Practice in Quiz mode
Track your progress and identify weak spots
Add explanations
Discuss topics with others
Create and join study groups
Have fun and connect with friends!
Sign In
Sign in
Register
Discover
Study materials
Study groups
Announcements
Practice
Please sign in to practice
0%
Score
Which of the following factors decrease the cariogenic potential of food?
Increase of fermentable carbohydrates
A pH lower than 6.
Decreased buffering capacity
Low protein content
0 explanations
Explanations are useful to guide through learning process and confirm that the correct answer is indeed correct.
Only registered users can add explanations
Facebook
Twitter
Similar questions:
No similar questions.
0 explanations
Explanations are useful to guide through learning process and confirm that the correct answer is indeed correct.
Only registered users can add explanations