Peer Review History: Protein Content, Essential Amino Acid Profile and Functional Properties of Mucuna pruriens Seed Flour as Affected by Bio-Thermal Processes

Editor(s):

(1) Prof. Irfan Erol Atılım University, Türkiye And Lokman Hekim University, Türkiye.

(2) Dr. Marie-Christine Raymond Shakib , National Research Center, Egypt.

Reviewers:

(1) Omolara Jemimah Ojezele, Federal College of Animal Health and Production Technology, Nigeria.

(2) Hermalina Sinay, University of Pattimura, Indonesia.

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

Additional Reviewers:

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.5/10

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 (Omolara Jemimah Ojezele, Nigeria) | File 1 | NA


Stage 2 | Peer Review Report_2 (Hermalina Sinay, Indonesia) | File 1 | File 2


Stage 2 | Peer Review Report_3 (Abel Alberto Massingue Junior, Mozambique) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Stage 3 | Comment_Editor_2_v1 | File 1 | NA


Posted in Review History.