{"title":"Use of Cereals and Egg Products in Extruded Foods: A Review","authors":"O. Nwadi, N. Uchegbu, T. Okonkwo","doi":"10.3923/pjn.2023.1.10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19803,"journal":{"name":"Pakistan Journal of Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pakistan Journal of Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/pjn.2023.1.10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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