Peer Review History: Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)

Editor(s):

(1) Dr. Surapong Pinitglang, Associate Professor, University of the Thai Chamber of Commerce, Thailand.

Reviewers:

(1) Ambugus Peter, University of Jos, Nigeria.

(2) Mochammad Farkan, Jakarta Technical University of Fisheries, Indonesia.

(3) T. K., Adebayo, Federal Polytechnic, Offa, Nigeria.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.73/10

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 (Ambugus Peter, Nigeria) | File 1 | NA


Stage 2 | Peer Review Report_2 (Mochammad Farkan, Indonesia) | File 1 | File 2


Stage 2 | Peer Review Report_3 (T.K., Adebayo, 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.