Peer Review History: Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour

Editor(s):

(1) Prof. Chen Chin Chang, Tainan University of Technology, Taiwan.

(2) Dr. Surapong Pinitglang, Associate Professor, School of Science and Technology, University of the Thai Chamber of Commerce, Bangkok, Thailand.

Reviewers:

(1) Tolcha Techane Alemu, Jimma University, Ethiopia.

(2) Kouame Adam Camille, National Centre for Agricultural Research, Cote d’Ivoire.

Additional Reviewers:

Additional Reviewers: (Comments received after deadline)

(1) Nwagbaoso Onyekachi Chidiebere, Abia State University, Nigeria.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 8.25/10

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 (Tolcha Techane Alemu, Ethiopia) | File 1 | File 2


Stage 2 | Peer Review Report_2 (Kouame Adam Camille, Cote d’Ivoire) | 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


Stage 3 | Comment_Editor_2_v1 | File 1 | NA


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA


Posted in Review History.