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 18, 2020

The manuscript has some interesting facts, few minor changes would improve the paper.
Overall the manuscript is written well.
Comments:
Avoid using subjective words and keep the text to scientific standards. The keywords need revision, some of the words are not correct. Also replace the line 43, avoid subjective word like "we". It would be advisable to include some photograph along the process line and final gari product integrated to the figure 1. The table 1 need some organisation of table.Also any pictures representing intracellular starch content.

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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 18, 2020

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Content of review 1, reviewed on August 18, 2020

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