Peer Review History: Sensory Qualities and Micronutrient Composition of Tortillas Made from Rice Flour for the Production of Shawarma

Editor(s):

(1) Dr. Endang Tri Wahyuni, Gadhah Mada University, Indonesia.

Reviewers:

(1) Nor Hairul Bin Palal, Politeknik Tun Syed Nasir Syed Ismail, Malaysia.

(2) Shailendar Mogdumpuram, India.

(3) Devanand Gojiya, Junagadh Agricultural University, India.

Additional Reviewers:

(1) Eli Zughumnaan Well, Benue State University Makurdi, Nigeria.

(2) Heba Abdelsataar Ahmed Goda, Ain Shams University, Egypt.

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.33

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 (Nor Hairul Bin Palal, Malaysia) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Shailendar Mogdumpuram, India) | File 1 | NA


Stage 2 | Peer Review Report_3 (Devanand Gojiya, 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.