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. 2023 Apr 26;60(8):2193–2203. doi: 10.1007/s13197-023-05746-8

Fig. 1.

Fig. 1

pH and total titratable acidity (TTA; as mL of the consumed 0.1 N NaOH) changes during daily back-slopping of quinoa sourdough. Different lowercase and uppercase letters indicate significant differences at P < 0.05 among the pH and TTA values, respectively