Review of Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari)

Content of review 1, reviewed on August 12, 2020

Considerations in attachment.

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Content of review 2, reviewed on October 12, 2020

The manuscript has important content for understanding the process of a cassava derivative. In the form presented, it can be considered as a reference for future works.

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References

Andres, E., Eric, R., Layal, D., Julien, R., Noel, A., Dominique, D., Thierry, T., Bernard, C., Michele, D. 2021. Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari). International Journal of Food Science & Technology.

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Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava-based semolina (gari)

Reviewed On August 12, 2020 , and October 12, 2020

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Content of review 1, reviewed on August 12, 2020

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Content of review 2, reviewed on October 12, 2020

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References