Peer Review History: Utilization of Tomato Powder as a Technological Functional Ingredient in Bakery Products: A Review

Editor(s):

(1) Dr. P. Valarmathi, Scientist, ICAR- Central Institute for Cotton Research, Coimbatore, India.

Reviewers:

(1) Karen Breshears, University of Central Missouri, USA.

(2) M.M. V. Baig, Yeshwant Mahavidyalaya, India.

Additional Reviewers:

(1) Aseel Mohammed Hamzah, Baghdad University, Iraq.

(2) Ernesto Quast, Federal University of Fronteira Sul, Brazil.

(3) Saeed  Seyed  Agha  Banihashemi, School of International Relations of Ministry of Foreign Affairs, Iran.

(4) Sandeep Bhardwaj, CCS Haryana Agricultural University, India.

Additional Reviewers: (Comments received after deadline)

(1) Hemanth Gowda K, VAFSU, India.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Karen Breshears, USA) | File 1 | NA


Stage 2 | Peer review report_2 (M. M. V. Baig, 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.