Peer Review History: Nutritional Values of Biscuits and Kachari with Varying Concentrations of Germinated Wheat Flour, Pearl Millet Flour and Mung Beans Flour

Editor(s):

(1) Dr. C. V. Sameer Kumar, Senior Principal Scientist & Head, PJTSAU, Hyderabad, India.

(2) Prof. Daniele De Wrachien, State University of Milan, Italy.

(3) Dr. Muhammad Shehzad, Associate Professor, The University of Poonch Rawalakot AJK, Pakistan.

Reviewers:

(1) Alawode, Rahmatallah Adenike, Forestry Research Institute of Nigeria, Nigeria.

(2) Wapwera Augustine Jidimma, University of Jos, Nigeria.

Additional Reviewers:

 

Additional Reviewers: (Comments received after deadline)

(1) A. Revanth Kumar, ESIC Medical College & Hospital, Rajasthan University of Health Sciences, India.

(2) Dinamani Medhi, India.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7/10

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 (Alawode, Rahmatallah Adenike, Nigeria) | File 1 | NA


Stage 2 | Peer review report_2 (Wapwera Augustine Jidimma, Nigeria) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Stage 3 | Comment_Editor_2_v1 | File 1 | NA


Stage 2 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA


Stage 3 | Comment_Editor_3_v1 | File 1 | NA


Stage 3 | Comment_Editor_4_v1 | File 1 | NA


Posted in Review History.