Nwadi, O.M.M. and Okonkwo , T.M. 2026. Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack. American Journal of Food Science and Technology. 5, 1 (Feb. 2026), 46–54. DOI:https://doi.org/10.54536/ajfst.v5i1.6683.