Peer Review History: Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour

Editor(s):

(1) Dr. Chen Chin Chang, Adjunct Professor, Hebei Normal University, China.

Reviewers:

(1) Daniela Stoin, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”,  Romania.

(2) Ali Mohammed Saadi, Northern Technical University, Iraq.

(3) Sirajo Mohammed Funtua, Nigeria.

Additional Reviewers:

 

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Specific Comment:

Average Peer review marks at initial stage: 8.5/10

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 (Daniela Stoin, Romania) | File 1 | NA


Stage 2 | Peer review report_2 (Ali Mohammed Saadi, Iraq) | File 1 | File 2


Stage 2 | Peer review report_3 (Sirajo Mohammed Funtua, Nigeria) | 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


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA