APA APA 7th

Nair, P. A., & Silva, D. M. (2026). Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours. Journal of Ongoing Food Research & Technology, 1(1), 8-14.

MLA MLA 9th

Nair, Prof. Ananya, and Dr. Mateo Silva. "Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours." Journal of Ongoing Food Research & Technology, vol. 1, no. 1, 2026, pp. 8-14.

CHI Chicago

Nair, Prof. Ananya, and Dr. Mateo Silva. "Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours." Journal of Ongoing Food Research & Technology 1, no. 1 (2026): 8-14.

HAR Harvard

Nair, P. A. & Silva, D. M. (2026) 'Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours', Journal of Ongoing Food Research & Technology, 1(1), pp. 8-14.

IEEE IEEE

P. A. Nair, and D. M. Silva, "Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours," Journal of Ongoing Food Research & Technology, vol. 1, no. 1, pp. 8-14, 2026.

VAN Vancouver

Nair PA, Silva DM. Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours. Journal of Ongoing Food Research & Technology. 2026;1(1):8-14.

BIB BibTeX

@article{prof2026,
  title     = {Solid-State Fermentation of Brewers' Spent Grain by Aspergillus oryzae: Enrichment of Phenolic Profiles and Development of Functional Composite Flours},
  author    = {Prof. Ananya Nair and Dr. Mateo Silva},
  journal   = {Journal of Ongoing  Food Research & Technology},
  volume    = {1},
  number    = {1},
  pages     = {8-14},
  year      = {2026},
}

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