Peer Review History: Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour

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Specific Comment:

Average Peer review marks at initial stage: 7.73/10

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 (Marco Antonio Campos Benvenga, Brazil) | File 1 | NA


Stage 2 | Peer review report_2 (Xochitl Ruelas-Chacon, Mexico) | File 1 | File 2


Stage 2 | Peer review report_3 (Rose Omari, Ghana) | 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