Peer Review History: Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

Editor(s):

(1) Dr. Chen Chin Chang, Adjunct Professor, Hebei Normal University, China

Reviewers:

(1) Varsha Rani, Chaudhary Charan Singh Haryana Agricultural University, India.

(2) Bello Olunike Adetunji, Osun State College of Education, Nigeria.

(3) Nidhi Budhalakoti, CIAB, India.

Additional Reviewers:

(1) Fasiulla, Manipal Institute of Technology, Manipal Academy of Higher Education, India.

(2) Lucio González Montiel, Universidad de la Cañada, México.

(3) Monica Beatriz Alvarado Soares, Federal University of Santa Maria, Brazil.

(4) Pratibha D. Sharma, India.

(5) Samuel O. Jolaiya, Ahmadu Bello University, Nigeria.

(6) Siti Nurdjanah, University of Lampung, Indonesia.

Additional Reviewers: (Comments received after deadline)

(1) Laura Stan, Univ. of Agricultural Sciences and Veterinary Medicine, Romania.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.73/10

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 (Varsha Rani, India) | File 1 | File 2


Stage 2 | Peer review report_2 (Bello Olunike Adetunji, Nigeria) | File 1 | File 2


Stage 2 | Peer review report_3 (Nidhi Budhalakoti, 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.