Peer Review History: Quality Evaluation of Bread Produced from Wheat, Tiger Nut Residue and Carrot Flour Blends

Editor(s):

(1) Dr. Ricardo Stefani, Federal University of Ouro Preto, Brazil.

Reviewers:

(1) Aminu Barde, Aliko Dangote University of Science and Technology Wudil, Nigeria.

(2) Rakesh Mishra, DSVC Kamdhenu University, India.

Additional Reviewers:

(1) Armando Abel Massingue, Universidade Save, Mozambique.

(2) Sulaimon Babatunde Kosoko, Federal Institute of industrial Research, Nigeria.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.75/10

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 (Aminu Barde, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Rakesh Mishra, 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.