Peer Review History: Development of Cocoyam, Red Kidney Bean, and Mango-based Complementary Foods: Impact of Fermentation and Malting on Nutritional, Functional, Anti-nutrient, and Sensory Characteristics

Editor(s):

(1) Prof. Fernando José Cebola Lidon, Universidade Nova de Lisboa, Campus da Caparica, Portugal.

Reviewers:

(1) Narayanan S B, Kerala Veterinary and Animal Sciences University, India.

(2) Ballekallu Chinna Eranna, Arbaminch university,College of Natural and Computational Sciences, Ethiopia.

(3) Paranthaman Ramamoorthy, Vignan’s Foundation for Science, Technology and Research, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.5/10

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 (Narayanan S B, India) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Ballekallu Chinna Eranna, Ethiopia) | File 1 | NA


Stage 2 | Peer Review Report_3 (Paranthaman Ramamoorthy, 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