Peer Review History: Essential Amino Acid Composition of Noodles Analogue from Aerial Yam, Rice and African Yam Bean Flour Blend Using Response Surface Methodology

Editor(s):

(1) Dr. Hudson Nyambaka, Kenyatta University, Nairobi, Kenya.

(2) Dr. Raffaella Preti, Sapienza University of Rome, Italy.

(3) Dr. Chen Chin Chang, Adjunct Professor, Hebei Normal University, China.

Reviewers:

(1) Catalina Machuca Rodríguez, National Autonomous University of Mexico, Mexico.

(2) Concepción Pérez-Lamela, University of Vigo, Spain.

Additional Reviewers:

 

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

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 (Catalina Machuca Rodríguez, Mexico) | File 1 | File 2


Stage 2 | Peer review report_2 (Concepción Pérez-Lamela, Spain) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Stage 3 | Comment_Editor_2_v1 | File 1 | NA


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA


Stage 3 | Comment_Editor_3_v1 | File 1 | NA


Stage 3 | Revised_MS_v3_and_Feedback_v3 | File 1 | NA