Peer Review History: Development of Ready to Cook (RTC) Pasta and Vermicelli from Kodo Millet (Paspalum scorbiculatum) Using Cold Extrusion Technology

Editor(s):

(1) Prof. Tsygankova Victoria Anatolyivna, Senior Staff Scientist & Principal Researcher, V.P. Kukhar Institute of Bioorganic Chemistry and Petrochemistry, National Academy of Sciences of Ukraine, Ukraine.

Reviewers:

(1) Daniela Stoin, University of Life Sciences “King Michael I” from Timisoara, Romania.

(2) D. Karunathara, Vivekandha College of Arts and Science for Women, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Daniela Stoin, Romania) | File 1 | NA


Stage 2 | Peer Review Report_2 (D. Karunathara, 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.