Peer Review History: Quality Attributes and Consumer Acceptability of Chinchin Produced from Blends of Rice, Cowpea, and Sweet Potato Flours

Editor(s):

(1) Dr. Guillermo Yanowsky Reyes, Old Civil Hospital of Guadalajara “Fray Antonio Alcalde”, Mexico.

Reviewers:

(1) Parthkumar Sapariya, Gujarat Technological University, India.

(2) J. M. Koli, DBSKKV, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.5/10

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 (Parthkumar Sapariya, India) | File 1 | File 2


Stage 2 | Peer Review Report_2 (J. M. Koli, 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


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