Peer Review History: Nutritional, Antioxidant and α-Amylase Inhibitory Properties of Cracker Biscuits from High Quality Cassava and Sour Sop (Annona muricata) Seed Flours

Editor(s):

(1) Prof. Leslaw Juszczak, University of Agriculture in Krakow, Poland.

Reviewers:

(1) V S. Balamurugan, Bharathiyar University, India.

(2) Sarvesh Rustagi, Uttaranchal University, India.

Additional Reviewers:

(1) Chingriyo Raihing, Ghanapriya Women’s College, Dhanamanjuri University, India.

(2) Indrie Ambarsari, Indonesia.

Additional Reviewers: (Comments received after deadline)

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 (V S. Balamurugan, India) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Sarvesh Rustagi, 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