Peer Review History: Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

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Specific Comment:

Peer Review History:

Average Peer review marks at initial stage: 7.16/10

Average Peer review marks at publication stage: 9/10

Stage 1 | Original Manuscript | File 1 | NA

Stage 2 | Peer review report_1 (Ravely Casarotti Orlandelli, Brazil) | File 1 | NA

Stage 2 | Peer review report_2 (Fernando Ramos-Escudero, Perú) | File 1 | NA

Stage 2 | Peer review report_3 (Pufu Lai, 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