Process and Product Characterization of <i>Aliha</i>, A Maize-Based Ghanaian Indigenous Fermented Beverage

<div>Mean changes in pH and titratable acidity during 74 h fermentation periods of aliha. (a) Mean changes in pH during fermentation of aliha. (b) Mean changes in titratable acidity during fermentation of aliha, ACC-Accra; AG-Anloga; DN-Denu. Data presented are mean ± SD of triplicates of independent experiments.</div>

Journal of Food Quality

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Figure 8

Figure 8: Process and Product Characterization of <i>Aliha</i>, A Maize-Based Ghanaian Indigenous Fermented Beverage 

Journal of Food Quality

Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage

Figure 8