Peer Review History: Physicochemical Properties of Biscuits Produced from Wheat, Basil and Lemon Grass Flour Blends

Editor(s):

(1) Dr. Guillermo Yanowsky Reyes, Old Civil Hospital of Guadalajara “Fray Antonio Alcalde”, Mexico.

Reviewers:

(1) Md. Esrafil, Mawlana Bhashani Science and Technology University, Bangladesh.

(2) Ndi Betrand Bongjo, Benue State University, Nigeria.

(3) Abel Alberto Massingue Junior, Higher Polytechnic Institute of Gaza, Mozambique.

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 (Md. Esrafil, Bangladesh) | File 1 | NA


Stage 2 | Peer Review Report_2 (Ndi Betrand Bongjo, Nigeria) | File 1 | File 2


Stage 2 | Peer Review Report_3 (Abel Alberto Massingue Junior, Mozambique) | 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.