Peer Review History: Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Editor(s):

(1) Dr. Uttara Singh, Assistant Professor, Govt. Home Science College, Panjab University, India.

Reviewers:

(1) Nidhi Budhalakoti, CIAB, India.

(2) Christian R. Encina Zelada, Agrarian University La Molina, Perú.

(3) A.O. Dauda, University of Ilorin, Nigeria.

Additional Reviewers:

(1) Eudes L. Anihouvi, University of Abomey-Calavi, Republic of Benin.

(2) Kelechi Jude Agomuo, Federal University, Nigeria.

(3) Siti Nurdjanah, University of Lampung, Indonesia.

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Specific Comment:

Average Peer review marks at initial stage: 8/10

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 (Nidhi Budhalakoti, India) | File 1 | NA

Stage 2 | Peer review report_2 (Christian R. Encina Zelada, Perú) | File 1 | NA

Stage 2 | Peer review report_3 (A.O. Dauda, Nigeria) | 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