Peer Review History: Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)

Editor(s):

(1) Dr. Guillermo Yanowsky Reyes, Old Civil Hospital of Guadalajara “Fray Antonio Alcalde”, Mexico.

Reviewers:

(1) Adeola Babatunde, Premier College of Education, Nigeria.

(2) Omolara Racheal Adegbanke, Federal University of Technology, Akure (FUTA), Nigeria.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

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 (Adeola Babatunde, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Omolara Racheal Adegbanke, Nigeria) | 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.