NWADI, Oluchukwu Margaret Mary; OKONKWO, Thomas. Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review. Pakistan Journal of Nutrition, Pakistan, v. 25, p. 1–10, 2026. DOI: 10.3923/pjn.2026.1.10. Disponível em: https://pjnonline.org/pjn/article/view/114292. Acesso em: 29 jan. 2026.