Peer Review History: Physico-Chemical, Functional and Antioxidant Properties of Some Flours Types as Gluten-Free Ingredients Compared to Wheat Flour

Editor(s):

(1) Dr. Angelica Machi Lazarin, Associate Professor, State University of Maringa, Brazil.

Reviewers:

(1) Ni Made Defy Janurianti, Universitas Warmadewa, Indonesia.

(2) Mohamed M Deabes, National Research Centre, Egypt.

(3) Karen Breshears, University of Central Missouri, USA.

Additional Reviewers:

(1) Tejaswi Boyapati, Vignan’s Foundation for Science, Technology and Research Institute, India.

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Specific Comment:

Average Peer review marks at initial stage: 7.83/10

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 (Ni Made Defy Janurianti, Indonesia) | File 1 | File 2


Stage 2 | Peer review report_2 (Mohamed M Deabes, Egypt) | File 1 | File 2


Stage 2 | Peer review report_3 (Karen Breshears, USA) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA