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Article
Peer-Review Record

Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein

Foods 2023, 12(5), 1116; https://doi.org/10.3390/foods12051116
by Jing Ren 1, Chao Ma 1, Mengqing Li 1, Yueyi Dang 1, Xiuzhu Yu 1,2 and Shuangkui Du 1,2,*
Reviewer 1:
Reviewer 2:
Foods 2023, 12(5), 1116; https://doi.org/10.3390/foods12051116
Submission received: 6 January 2023 / Revised: 17 February 2023 / Accepted: 22 February 2023 / Published: 6 March 2023
(This article belongs to the Special Issue Cereal: Storage, Processing, and Nutritional Attributes)

Round 1

Reviewer 1 Report

Please see the comments for revision. 

 

Comments for author File: Comments.doc

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

Please, see the documents attached for detailed comments.

Comments for author File: Comments.docx

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

The manuscript has been revised appropriately. 

 

Author Response

Please see the attachment

Reviewer 2 Report

There are a few more corrections but are minor.

Author Response

Please see the attachment.

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