Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched with Chicken Egg and Its Fractions
O. M. M. Nwadi & T. M. Okonkwo · Asian Food Science Journal · 2026
The aim of the study was to produce and evaluate the storage stability of extruded snacks from chicken egg and whole wheat flour. The whole wheat flour (WWF) and raw whole egg (WE) or raw egg yolk (EY) or raw egg white (EW) were mixed in different proportions (100 % WWF; 85 % WWF...
Open access
Research Article
10.9734/afsj/2026/v25i1847