Peer Review History: Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

Editor(s):

(1) Dr. Sellema Bahri, Associate Professor, University of Tunis El Manar, Tunisia.

Reviewers:

(1) Manju Nehra, Chaudhary Devilal University, India.

(2) S. L. Ezeoha, University of Nigeria, Nigeria.

Additional Reviewers:

(1) AlokNath, College of Horticulture, S. D. Agricultural University, India.

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 (Manju Nehra, India) | File 1 | NA


Stage 2 | Peer review report_2 (S.L. Ezeoha, Nigeria) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Stage 3 | Revised_MS_v2_and_Feedback_v2 | File 1 | NA


Posted in Review History.