Peer Review History: Chemicals, Physical and Sensory Properties of Cookies Produced from Wheat (Triticum aestivum), Whole Wheat (Triticum aestivum), and Unripe Plantain (Musa paradisiaca l.) Flour Blends.

Editor(s):

(1) Prof.  Nelson Pérez Guerra, Ourense Campus, University of Vigo, Spain.

Reviewers:

(1) Behzad Mohammadi, Afagh Higher Education Institute, Iran.

(2) Sarvesh Rustagi, Uttaranchal University, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.65/10

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 (Behzad Mohammadi, Iran) | File 1 | NA


Stage 2 | Peer Review Report_2 (Sarvesh Rustagi, 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.