Peer Review History: Assessment of Proximate and Sensory Properties of Gari and Fufu Flour from Cassava Roots Stored for 14 Days

Editor(s):

(1) Dr. Ghulam Khaliq, Associate Professor, Lasbela University of Agriculture, Water & Marine Sciences, Pakistan.

Reviewers:

(1) Avneet Kaur Lamba, Gurugram University, India.

(2) Nyiranshuti Angelique, Jaramogi Oginga Odinga University of Science and Technology( JOOUST), Dedan Kimathi University of Science and Technology(DeKUT), Kenya.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.5/10

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 (Avneet Kaur Lamba, India) | File 1 | NA


Stage 2 | Peer Review Report_2 (Nyiranshuti Angelique, Kenya) | 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.