Peer Review History: Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat

Editor(s):

(1) Dr. Ricardo Stefani, Associate Professor, Federal University of Ouro Preto, Brazil.

Reviewers:

(1) Usha Gartoula, University of Roehampton, United States.

(2) Mohammed Semaw, Wollega University, Ethiopia.

(3) Muneer Mohammed Saleh Alsayadi, Ibb University, Yemen.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.33/10

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 (Usha Gartoula, United States) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Mohammed Semaw, Ethiopia) | File 1 | File 2


Stage 2 | Peer Review Report_3 (Muneer Mohammed Saleh Alsayadi, Yemen) | File 1 | NA


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.