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Peer-Review Record

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Appl. Sci. 2020, 10(3), 912; https://doi.org/10.3390/app10030912
by Yunlong Li 1, Jing Lv 2, Lei Wang 3, Yingying Zhu 3 and Ruiling Shen 3,*
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Appl. Sci. 2020, 10(3), 912; https://doi.org/10.3390/app10030912
Submission received: 6 January 2020 / Revised: 19 January 2020 / Accepted: 21 January 2020 / Published: 31 January 2020
(This article belongs to the Section Food Science and Technology)

Round 1

Reviewer 1 Report

1. Are the sentences on Line63-75 from the template? Please confirm them.

2. I was worried that MF had only one steaming condition. Please indicate any underlying literature.

3. The nutrient composition of MF and DF is shown, but also the composition of steamed bread produced.

4. Please indicate whether there is an ethical review for sensory evaluation.

 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

Page 2 - lines 64-75 should be deleted.

Some small mistakes should be repaired - as page 4 - line 164.

Some tables are so large (eq. Table 2 need change orientation).

Page 4 - line 180 - could you add the Bradford method citation.

In the abstract you speak about Glucose index (GI), page 4 line 167 you use Glycemic index and page 9 line 329 glycemic production index. You should check terminilogy carefully.

Generally language quality is OK, but there are some spelling mystakes. You should check manuscript carefully again.

The objective and results are cleary described and results are interresting.

 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

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