Peer Review History: Physical and Sensory Attributes of Dhokla Made with Sweet Potato and Flaxseed Flours

Editor(s):

(1) Prof. Ashish Anand, Associate Professor, University of Mississipi Medical Center, USA and Professor, William Carey School of Osteopathic Medicine, USA.

Reviewers:

(1) Marina Abdul Manaf, School of Health Sciences, Universiti Sains Malaysia, Malaysia.

(2) Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand.

Additional Reviewers:

(1) Kouassi Kouadio Benal, Université Nangui Abrogoua, Côte d’Ivoire.

(2) Manal Hadi Ghaffoori Kanaan, Technical Institute of Suwaria, Middle Technical University, Iraq.

(3) Mona Abd El-Kader Mohamed Abd El- Gawad, National research Centre, Egypt.

(4) Rohit Kumar Singh, Hkdet’s Dental College and Hospital, India.

Additional Reviewers: (Comments received after deadline)

 

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.55/10

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 (Marina Abdul Manaf, Malaysia) | File 1 | File 2


Stage 2 | Peer review report_2 (Jintana Wiboonsirikul, Thailand) | 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.