Peer Review History: Production and Nutritional Charactistics of Gowe Flour, a Traditional Fermented Food Produced from Corn in Benin

Editor(s):

(1) Dr. Ferial M. Abu-Salem, Professor, National Research Centre, Egypt.

Reviewers:

(1) Shengwei Sun, Nanjing Agricultural University, China.

(2) Abu Saeid, NPI University of Bangladesh, Bangladesh.

Additional Reviewers:

 

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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 (Shengwei Sun, China) | File 1 | NA


Stage 2 | Peer review report_2 (Abu Saeid, Bangladesh) | File 1 | File 2


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA