Review of Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo' | Publons

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Pre-publication Review of

Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo'

Reviewed On January 31, 2021 , and April 11, 2021

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10.1111/IJFS.15157/V2/REVIEW4

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Content of review 1, reviewed on January 31, 2021

Please revise according to my comments in the attached file.

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© 2021 the Reviewer.

Content of review 2, reviewed on April 11, 2021

Please revise according to my comments in attached file

Source

© 2021 the Reviewer.