Peer Review History: Different Heat Processing Methods on Flour Yield, Nutritional Composition and Acceptability of Jack Seed Flour-based Low-fat Functional Breadsticks

Editor(s):

(1) Dr. Tushar Ranjan, Assistant Professor, Bihar Agricultural University, Sabour, India.

Reviewers:

(1) Deepika Kohli, MPUAT, India.

(2) Szeto Yim Tong Savio, Hong Kong Baptist Univesity, China.

Additional Reviewers:

(1) Gabor Zsivanovits, Institute of Food Preservation and Quality, Agricultural Academy, Bulgaria.

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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 (Deepika Kohli, India) | File 1 | NA


Stage 2 | Peer review report_2 (Szeto Yim Tong Savio, China) | File 1 | NA


Stage 2 | Journal Change | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA