Peer Review History: Evaluating the Effects of Fermentation, Sprouting and Roasting on the Chemical Composition of Local Raw Materials for Complementary Food Formulation

Editor(s):

(1) Prof. Wolfgang Linert (Retd.), Institute of Applied Synthetic Chemistry, Vienna University of Technology, Europe.

Reviewers:

(1) Sudha Tiwari, Mahatma Gandhi Kashi Vidyapeeth, India.

(2) Jayant Chandrakant Thorat, Bharati Vidyapeeth’s College of Engineering, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

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 (Sudha Tiwari, India) | File 1 | NA


Stage 2 | Peer Review Report_2 (Jayant Chandrakant Thorat, 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.