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