Peer Review History: Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

Editor(s):

(1) Dr. Ferial M. Abu-Salem, Professor, National Research Centre, Egypt.

Reviewers:

(1) Soumya Majumder, University of North Bengal, India.

(2) Bizuneh Adinew, Mizan-Tepi University, Ethiopia.

Additional Reviewers:

(1) Nyakang’i Oirere Clinton, Meru University of Science and Technology, Kenya.

(2) Potsangbam Kumar Singh, Manipur International University, India.

(3) Taísa Ceratti Treptow, Universidade Federal de Santa Maria, Brazil.

Additional Reviewers: (Comments received after deadline)

(1) Ramesh Bellamkonda, University of Nebraska Medical Center, United States of America.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.05/10

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 (Soumya Majumder, India) | File 1 | NA


Stage 2 | Peer Review Report_2 (Bizuneh Adinew, Ethiopia) | 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.