Peer Review History: Fortification of Red Tilapia Bone Flour as a Source of Calcium on Doughnut Preference Level

Editor(s):

(1)Dr. Pinar Oguzhan Yildiz, Assistant Professor, Ataturk University, Erzurum, Turkey.

Reviewers:

(1) Bhopal Singh, Dayalbagh Educational Institute, India.

(2) Arjun Chandra Bhowmick, Mawlana Bhashani Science and Technology University, Bangladesh.

Additional Reviewers:

(1)  Gabriela Surname, National University of San Luis, Argentina.

(2)  Leticia Xochitl López Martínez, CONACYT-CIAD, México.

(3)  Nor Anis Nadhirah, Universiti Malaysia Perlis (Unimap), 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 (Bhopal Singh, India) | File 1 | File 2


Stage 2 | Peer review report_2 (Arjun Chandra Bhowmick, Bangladesh) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA