Nwadi OMM, Okonkwo TM. Effect of Extrusion, Milling And Nature of Ingredient on The Microstructure of Egg-Based Whole Wheat Snack. Am. J. Food Sci. Technol. [Internet]. 2026 Feb. 9 [cited 2026 Apr. 30];5(1):46-54. Available from: https://journals.e-palli.com/home/index.php/ajfst/article/view/6683