Peer Review History: Physical, Textural, Sensory and Shelf-life Evaluation of Bread Analogues Produced from Cardaba Banana Flour Blends

Editor(s):

(1) Prof. Hudson Nyambaka, Kenyatta University, Kenya.

Reviewers:

(1) Boyiako Hegnonamede Bernadette, University of Abomey-Calavi, Republic of Benin.

(2) Selemani Omary Kipalahi, Alexandria University, Egypt.

Additional Reviewers:

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7/10

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 (Boyiako Hegnonamede Bernadette, Republic of Benin) | File 1 | NA


Stage 2 | Peer Review Report_2 (Selemani Omary Kipalahi, 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.