Figure 5. Change in pH with time during fermentation of potato and carambola juice

From

Amylatic Activity of Agaricus and Moulds for the Production of Bioethanol

M. Rakib Uddin, Kaniz Ferdous, Md. Arifur Rahman, Anup K. Roy, Maksudur R. Khan

Chemical Engineering and Science. 2013, 1(1), 7-11 doi:10.12691/ces-1-1-2