Peer Review History: Physical, Nutritional, Textural and Sensory Properties of Wheat Bread Supplemented with Soybean: Finger Millet and Flax Seeds flour

Editor(s):

(1) Dr. Guillermo Yanowsky Reyes, Old Civil Hospital of Guadalajara “Fray Antonio Alcalde”, Mexico.

Reviewers:

(1) Chukwunwike Uchenna Enyi, University of Agriculture and Environmental Science, Nigeria.

(2) Dorothy Chinomnso Arukwe, Michael Okpara University of Agriculture, Nigeria.

Additional Reviewers:

(1) Ambugus Peter, Nigerian Institute of Leather and Science Technology, Nigeria.

(2) I Wayan Sweca Yasa, University of Mataram, Indonesia.

(3) Syed Sikandar Shah, Rak Medical and Health Sciences University, United Arab Emirates.

(4) Yani Maidelwita, Indonesia.

Additional Reviewers: (Comments received after deadline)

(1) Alline Emannuele Chaves Ribeiro, Federal University of Goiás, Brazil.

(2) Evelyn Q. Alera, Bulacan Agricultural State College, Philippines.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.5/10

Average Peer review marks at publication stage: 9/10

Peer Review History:


Stage 1 | Original Manuscript | File 1 | NA


Stage 2 | Peer Review Report_1 (Chukwunwike Uchenna Enyi, Nigeria) | File 1 | NA


Stage 2 | Peer Review Report_2 (Dorothy Chinomnso Arukwe, Nigeria) | File 1 | File 2


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Posted in Review History.