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Article
Peer-Review Record

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles

by Min Jeong Kang 1, Seo-Jin Chung 2 and Sang Sook Kim 1,*
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Reviewer 3: Anonymous
Foods 2021, 10(7), 1675; https://doi.org/10.3390/foods10071675
Submission received: 2 July 2021 / Accepted: 15 July 2021 / Published: 20 July 2021
(This article belongs to the Special Issue Whole Grain Foods, Noodles and Steamed Bread)

Round 1

Reviewer 1 Report

Dear Authors,

Manuscript may be published in present form

Reviewer 2 Report

The author had corrected the manuscript according to my comments.

Reviewer 3 Report

Dear Authors
This paper after changes is worthy to publish.
Authors followed the comments of the reviewers in great detail and improved the scientific value of the text. 

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