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Protein Quality of Extruded Egg-Based Whole Wheat Snack · Peerford

Article · Journal · 2025

Protein Quality of Extruded Egg-Based Whole Wheat Snack

Oluchukwu M.M. Nwadi, T. M. Okonkwo

International Journal of Research and Innovation in Applied Science

Open access · Bronze

Read it 10.51584/ijrias.2025.101100148

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 49th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

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

Country

Nigeria

Fields

A work can sit in several, each with a score

Food composition and propertiesTopic
Proteins in Food SystemsTopic

Food and Agricultural Sciences

Topic