Peer Review History: Comparative Sensory Evaluation of Various Dishes (Pounded, Fried and Boiled Yam) Made from Two Varieties of Yellow-fleshed Yam (“Kangba” and “Kounougbé”) and Three Commonly Consumed Varieties of Yam (“Bètè-bètè”, “Krenglè” and “Kponan”)

Editor(s):

(1) Dr. Iram Liaqat, Government College University, Pakistan.

Reviewers:

(1) Amin Dawi Wakawa, Federal University Of Agriculture, Nigeria.

(2) Angam Raleng, Central Agricultural University, India.

Additional Reviewers:

(1) Dorothy Chinomnso Arukwe, Michael Okpara University of Agriculture Umudike, Nigeria.

(2) Asiru Rasheed Ayanlola, North West University, Nigeria.

(3) Ravina Parmar, Anand Agricultural University, India.

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Specific Comment:

Average Peer review marks at initial stage: 7.625/10

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 (Amin Dawi Wakawa, Nigeria) | File 1 | NA

Stage 2 | Peer Review Report_2 (Angam Raleng, India) | 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