Peer Review History: Amino Acid Profile and Functional Properties of Pigeon Pea (Cajanus cajan) Flours as Affected by Processing Methods and Sensory Acceptability of the Balls

Editor(s):

(1) Prof. Emeritus Ferial Mohamed Abu- Salem, National Research Centre, Egypt.

Reviewers:

(1) Huma Parveen, IFTM University, India.

(2) Akanksha Yadav, SGT University, India.

(3) Olha Hrynchenko, State Biotechnological University, Ukraine.

Additional Reviewers:

(1) Felicia Andrei, University of Medicine and Pharmacy ”Victor Babes” Timisoara, Romania.

(2) Halavath Ramesh, St.Martin’s Engineering College (UGC Autonomous), India.

(3) Manal Abdel Hamid Mahmoud Hassan, Assiut University, Egypt.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.625/10

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 (Huma Parveen, India) | File 1 | NA


Stage 2 | Peer Review Report_2 (Akanksha Yadav, India) | File 1 | NA


Stage 2 | Peer Review Report_3 (Olha Hrynchenko, Ukraine) | 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.