Vol. 25 (2026)

Review

• Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review

  Oluchukwu Margaret Mary Nwadi, Thomas M. Okonkwo

  1–10

  • Abstract
  • PDF
  • References

  DOI: https://doi.org/10.3923/pjn.2026.1.10