Peer Review History: Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours

Editor(s):

(1) Dr. Surapong Pinitglang, Assisstant Professor, School of Science and Technology, University of the Thai Chamber of Commerce, Thailand.

Reviewers:

(1) Varsha Rani, Chaudhary Charan Singh Haryana Agricultural University, India.

(2) Rajesh Kumar, Institute of Veterinary Education & Research, Rajasthan University of Veterinary and Animal Sciences, India.

(3) Bello Olunike Adetunji, Osun State College of Education, Nigeria.

Additional Reviewers:

(1) Zena A.M. Al-Jawadi, University of Mosul, Iraq.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.66/10

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 (Varsha Rani, India) | File 1 | File 2


Stage 2 | Peer review report_2 (Rajesh Kumar, India) | File 1 | File 2


Stage 2 | Peer review report_3 (Bello Olunike Adetunji, Nigeria) | 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.