NWADI, O. M. M.; OKONKWO , T. M. Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack. American Journal of Food Science and Technology, [S. l.], v. 5, n. 1, p. 46–54, 2026. DOI: 10.54536/ajfst.v5i1.6683. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/6683. Acesso em: 30 apr. 2026.