Peer Review History: Physicochemical Properties and Sensory Attributes of Homemade Bakery Products from Two Local Varieties of Pineapple Compared with the Locally Available Market Products in Bangladesh


(1) Dr. Surapong Pinitglang, Assistant Professor, Dean, School of Science and Technology, University of the Thai Chamber of Commerce, Bangkok, Thailand.


(1) Ihab Salah Ashoush, Ain Shams University, Egypt.

(2) Yousif Abd El-Aziz Elhassaneen, Minoufiya University, Egypt.

Additional Reviewers:

(1) Collinlaw Ndouyang Joseph, University of Pala, Chad.

(2) Ernesto Cornelio Terán Portelles, Universidad de La Habana, Ecuador.

(3) Hassan Thabet Khrisat, Water Authority of Jordan, Jordan.

(4) J.P. Jinisha Blessie, Tamil Nadu Agricultural University, India.

(5) Miguel Guzman-Rivero, Universidad Mayor de San Simón, Bolivia.

(6) Rachel Soares Ramos, University Vale do Rio Doce, Brazil.

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Specific Comment:

Average Peer review marks at initial stage: 7.75/10

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 (Ihab Salah Ashoush, Egypt) | File 1 | File 2

Stage 2 | Peer review report_2 (Yousif Abd El-Aziz Elhassaneen, Egypt) | 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