Peer Review History: Production of Glucose Syrup and Energy Bar from Blends of Malted Sorghum and Cocoyam Flour

Editor(s):

(1) Dr. Daniele De Wrachien, Retired Professor, The State University of Milan, Italy.

Reviewers:

(1) Mustika Nuramalia Handayani, Universitas Pendidikan Indonesia, Indonesia.

(2) Małgorzata Ziarno, Warsaw University of Life Sciences, Poland.

Additional Reviewers:

(1) Adhitya Pitara Sanjaya, Universitas Sebelas Maret, Indonesia.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.75/10

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 (Mustika Nuramalia Handayani, Indonesia) | File 1 | File 2


Stage 2 | Peer review report_2 (Małgorzata Ziarno, Poland) | 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.