Peer Review History: The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

Editor(s):

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

Reviewers:

(1) Amirsalar Khandan, Amirkabir University of Technology, Iran.

(2) Katke S.D, MIT College of Food Technology, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Amirsalar Khandan, Iran) | File 1 | NA


Stage 2 | Peer Review Report_2 (Katke S.D., 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