Peer Review History: Preparation, Sensory and Storage Evaluation of Ber Candy in India

Editor(s):

(1) Dr. Hon H. Ho, State University of New York, New York, USA.

Reviewers:

(1) Wijitra Liaotrakoon, Rajamangala University of Technology, Thailand.

(2) A. S. Ruby Celsia, K. S. Rangasamy College of Technology, India.

(3) Dennis Owusu Boateng, Ghana.

Additional Reviewers:

(1) Manuel Emilio Milla Pino, National University of Jaen, Peru.

(2) Seyedhamidreza Ziaolhagh, Agricultural and Natural Resources Research and Education Center of Semnan Province, Iran.

(3) Shyam R. Sihare, Dr. APJ Abdul Kalam Government College, India.

(4) Susinjan Bhattacharya, The Neotia University, India.

(5) Tusneem Kausar, University of Sargodha, Pakistan.

Additional Reviewers: (Comments received after deadline)

(1) Calugar Anamaria, University of Agricultural Science and Veterinary Medicine of Cluj Napoca, Romania.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.16/10

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 (Wijitra Liaotrakoon, Thailand) | File 1 | NA


Stage 2 | Peer review report_2 (A. S. Ruby Celsia, India) | File 1 | NA


Stage 2 | Peer review report_3 (Dennis Owusu Boateng, Ghana) | File 1 | File 2


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.