Peer Review History: Development of Low Fat Gujarati Traditional Snack “Ganthiya” Using Hydrophilic Polymers and Modified Natural Polysaccharides

Editor(s):

(1) Prof. Chen Chin Chang, Tainan University of Technology, Taiwan.

Reviewers:

(1) Serey Mardy, Svay Rieng University, Cambodia.

(2) Iqbal Ramadhani Mukhlis, Universitas Pembangunan Nasional Veteran Jawa Timur, Indonesia.

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 (Serey Mardy, Cambodia) | File 1 | NA


Stage 2 | Peer Review Report_2 (Iqbal Ramadhani Mukhlis, Indonesia) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA