Peer Review History: Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato

Editor(s):

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

Reviewers:

(1) Ahmed Jubayer, Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

(2) Sneha Kumari, Symbiosis School of Economics, Symbiossi International, India.

Additional Reviewers:

 

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Specific Comment:

Average Peer review marks at initial stage: 7.5/10

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 (Ahmed Jubayer, Bangladesh) | File 1 | File 2


Stage 2 | Peer review report_2 (Sneha Kumari, India) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA