Peer Review History: Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)

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Specific Comment:

Average Peer review marks at initial stage: 7/10

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 (Moses Ayodele OJO, Nigeria) | File 1 | File 2


Stage 2 | Peer review report_2 (Bolanle Adenike Adejumo, Nigeria) | File 1 | File 2


Stage 2 | Peer review report_3 (Isaac Amechi Onyimba, 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