Peer Review History: Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

Editor(s):

(1) Prof. Chen Chin Chang, Tainan University of Technology, Taiwan.

Reviewers:

(1) Wahid Bakhsh, Government Atta Shad College, Pakistan.

(2) R. Maniarasu, Thiagarajar College of Engineering, India.

Additional Reviewers:

 

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.35/10

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 (Wahid Bakhsh, Pakistan) | File 1 | File 2


Stage 2 | Peer Review Report_2 (R. Maniarasu, India) | 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 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA