Peer Review History: Enhancing Bread Quality: Investigating the Physicochemical and Sensory Properties of Bread with Sweet Potato Flour and Okra Hydrocolloids as Substitutes for Wheat Flour

Editor(s):

(1) Prof. Levent Son, The University of Mersin, Turkey.

Approved by:

(1) Dr. Langa Tembo, University of Zambia, Lusaka, Zambia.

Reviewers:

(1) Anitha. R, Muthurangam Govt Arts College, Thiruvalluvar University, India.

(2) Golda Sahaya Rani.R, Shri Sathya Sai College of Nursing, Sri Balaji Vidyapeeth University, India.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Peer Review History:

Peer review report_1 (Anitha. R, India) | File 1 | NA

Peer review report_2 (Golda Sahaya Rani.R, India) | File 1 | NA

Comment_Academic_Editor | File 1 | NA

Comment_Book_Editor | File 1 | NA