Nwadi, O. M. M., and T. M. Okonkwo. “Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack”. American Journal of Food Science and Technology, vol. 5, no. 1, Feb. 2026, pp. 46-54, https://doi.org/10.54536/ajfst.v5i1.6683.