APA APA 7th

Rostova, P. E., & Mensah, D. K. (2026). Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels. Journal of Ongoing Food Research & Technology, 1(1), 34-39.

MLA MLA 9th

Rostova, Prof. Elena, and Dr. Kwesi Mensah. "Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels." Journal of Ongoing Food Research & Technology, vol. 1, no. 1, 2026, pp. 34-39.

CHI Chicago

Rostova, Prof. Elena, and Dr. Kwesi Mensah. "Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels." Journal of Ongoing Food Research & Technology 1, no. 1 (2026): 34-39.

HAR Harvard

Rostova, P. E. & Mensah, D. K. (2026) 'Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels', Journal of Ongoing Food Research & Technology, 1(1), pp. 34-39.

IEEE IEEE

P. E. Rostova, and D. K. Mensah, "Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels," Journal of Ongoing Food Research & Technology, vol. 1, no. 1, pp. 34-39, 2026.

VAN Vancouver

Rostova PE, Mensah DK. Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels. Journal of Ongoing Food Research & Technology. 2026;1(1):34-39.

BIB BibTeX

@article{prof2026,
  title     = {Controlled Biotransformation of Oat Bran Inulin by Bifidobacterium animalis subsp. lactis: Kinetics of Short-Chain Fatty Acid Production and Rheological Changes in Fermented Oat Gels},
  author    = {Prof. Elena Rostova and Dr. Kwesi Mensah},
  journal   = {Journal of Ongoing  Food Research & Technology},
  volume    = {1},
  number    = {1},
  pages     = {34-39},
  year      = {2026},
}

Cite This Article