Peer Review History: Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours

Editor(s):

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

Reviewers:

(1) Monika Sood, Sher-E-Kashmir University of Agricultural Sciences & Technology of Jammu, India.

(2) Ashwath kumar k, CSIR-Central Food Technological Research Institute, India.

Additional Reviewers:

(1) Ariwaodo Chinenye Agnes, University of the Gambia,The Gambia.

(2) Heri Cahyono, Universitas Diponegoro, Indonesia.

(3) Kpomasse Cocou Claude, University of Abomey-Calavi, Benin.

(4) Sazelin Arif, Universiti Teknikal Malaysia Melaka (UTeM), Malaysia.

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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 (Monika Sood, India) | File 1 | File 2


Stage 2 | Peer review report_2 (Ashwath kumar k, India) | 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