Peer Review History: Bioactive Compounds, Chemicals Properties, Physical and Sensory Properties of Bread Produced from Wheat (Triticum aestivum l.), Defatted Sesame Seed (Sesame indicum) and Unripe Plantain (Musa paradisiaca) Flour Blends

Editor(s):

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

Reviewers:

(1) Yaser Aljwafi, Yemen.

(2) Arusa Aftab, Lahore College for Women University, Pakistan.

(3) Vs.Balamurugan, Bharathiyar University, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.17/10

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 (Yaser Aljwafi, Yemen) | File 1 | NA


Stage 2 | Peer Review Report_2 (Arusa Aftab, Pakistan) | File 1 | NA


Stage 2 | Peer Review Report_3 (Vs.Balamurugan, 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


Posted in Review History.