Peer Review History: Functional and Physicochemical Properties of Bread Produced from Composite Flour of Wheat, Soybean and Moringa Leaf

Editor(s):

(1) Hudson Nyambaka, Kenyatta University, Kenya.

Reviewers:

(1) Fekede Meshesha Namo, Debre Berhan University, Ethiopia.

(2) Kuldeep Roy, Vellore Institute of Technology (VIT), India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.45/10

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 (Fekede Meshesha Namo, Ethiopia) | File 1 |NA


Stage 2 | Peer Review Report_2 (Kuldeep Roy, 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


Posted in Review History.