Peer Review History: Study on Proximate Composition and Sensory Attributes of Shortbread Cookies Produced from Wheat, Soybean and Carrot Flour Blends

Editor(s):

(1) Prof.  Nelson Pérez Guerra, University of Vigo, Spain.

Reviewers:

(1) Ogunnowo Oluwafunmilayo Christianah, Federal University of Technology, Nigeria.

(2) Ateya Fathy Ateya, Azhar University, Egypt.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

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 (Ogunnowo Oluwafunmilayo Christianah, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Ateya Fathy Ateya, Egypt) | 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.