The manuscript reports a study on how NaCl, citric acid, and ethanol affected the properties of vermicelli from potatoes. Potatoes have been used in noodle productions, and the study continues to explore the area with the listed additives. The methods used are well known, and some need to be better described, while some would do with more information. The results were presented, with underlying mechanisms that explain the influences of the additives. The accuracy of the reported values, in terms of the decimal places, needs to be double-checked.

My specific comments are:

Line 17: Consider twin-screw extrusion.

Lines 21-30: The values might be better to one decimal place. As listed, two decimal places might be overstretching the accuracy of those measurements.

Lines 30-31: Consider "Moreover, the addition".

Lines 34-35: Consider reframing to correctly capture the deductions.

Line 97: There is a need to clarify "dehydrated 3 times"; drying conditions and why 3 times were used.

Lines 103-104: What guided the amounts of the additives studied, in-house or previous studies?

Lines 105-110: The feed rate is better stated, as well as the other extrusion conditions. There is a need to justify, in-house optimisation or previous studies, the extrusion conditions used in the study. What does "a dimeter of 1.5 mm" referred to? The diameter of the extruder, doubtful though, or the extruder dies? What was the temperature of the first zone? More information is required.

Lines 110-117: The drying steps are unclear and confusing, in view of line 97.

Lines 120-125: What sample was the reference to calculate delta E from the formula in line 125?

Lines 128-135: What sample of the vermicelli was used, freshly extruded or dried?

Lines 138-141: The sample used needs to be clarified. Also, "and baked in a 105oC oven to a constant weight." can be deleted.

Line 150: The factor 10 in the formula is unclear.

Lines 177-192: This section is confusing, specifically on the explanations of enzymatic browning in extrudates, when the thermo-mechanical actions in extrusion could inactivate polyphenol oxidases.

Line 182: From Table 2, this is incorrect.

Lines 194-207: Any information on the non-extrudate, to better understand the trends discussed here? Please see my comments above on the DSC procedure, as it is unclear how the presented values were obtained.

Lines 210-230: NaCl is water soluble and not likely to degrade during extrusion. How did the authors compensate for this?

Lines 261-262: What does "Citric acid was dehydrated to form citric acid during twin-screw
extrusion." mean?

Line 294: Double-check "between the three addicted individuals and each index".

Tables 2-5: Two decimal places for the values might be over-stretching the accuracy of the measurements.