Peer Review History: Development of Red Rice-Based Pastas: Physicochemical, Cooking and Sensory Properties and Shelf Life

Editor(s):

(1) Prof. Chen Chin Chang, Tainan University of Technology, Taiwan.

Reviewers:

(1) Alline Emannuele Chaves Ribeiro, Federal University of Goiás, Brazil.

(2) Dzyundzya Oksana, Kherson State Agrarian and Economic University, Ukraine.

Additional Reviewers:

(1) Eli Zughumnaan Well, Benue State University Makurdi, Nigeria.

(2) Solomon Ojodemi Oguche, Bayero University, Nigeria.

(3) Sutrisno Adi Prayitno, Universitas Muhammadiyah Gresik, Indonesia.

Additional Reviewers: (Comments received after deadline)

(1) Yuyun Febriani, Universitas Hamzanwadi, Indonesia.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.5/10

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 (Alline Emannuele Chaves Ribeiro, Brazil) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Dzyundzya Oksana, Ukraine) | 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.