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Use of Cereals and Egg Products in Extruded Foods: A Review · Peerford

Article · Journal · 2023

Use of Cereals and Egg Products in Extruded Foods: A Review

Oluchukwu M.M. Nwadi, N.N. Uchegbu, Thomas M. Okonkwo

Pakistan Journal of Nutrition

Open access · Diamond

Read it 10.3923/pjn.2023.1.10

Citations: 3from other works
Field-weighted impact: 0.371.00 is the world average for its field and year
Among its field: 53rd percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Oluchukwu M.M. NwadiFirst author
- University of Nigeria (NG)
as printed: O.M.M. Nwadi
N.N. Uchegbu
- University of Nigeria (NG)
Thomas M. OkonkwoSenior author
- University of Nigeria (NG)

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

Food composition and propertiesTopic

Microbial Metabolites in Food BiotechnologyTopic

Proteins in Food SystemsTopic