Peer Review History: Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

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) Alline Emannuele Chaves Ribeiro, Federal University of Goiás, Brazil.

(2) Israa A. Jassem, College of Pharmacy, National University of Sciences and Technology, Iraq.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

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 (Alline Emannuele Chaves Ribeiro, Brazil) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Israa A. Jassem, Iraq) | 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


Posted in Review History.