Peer Review History: Effect of Controlled Fermentation of Ogiri, on the Nutritional Composition, Mineral Profile, and Sensory Acceptability Using Bacillus subtilis as Starter

Editor(s):

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

Reviewers:

(1) Ayowole Victor Atere, University of Nottingham, United Kingdom.

(2) Yidnekachew  Kifle Aweke , Addis Ababa Science and Technology University, Ethiopia.

Additional Reviewers:

(1) Hala M.Sabre, Al-Karkh University of Science, Iraq.

(2) Vishalakshi G Hanamanal, University of Agricultural Sciences, India.

Open Peer Review Policy: Click Here

Specific Comment:

Average Peer review marks at initial stage: 7.65/10

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 (Ayowole Victor Atere, United Kingdom) | File 1 | NA


Stage 2 | Peer Review Report_2 (Yidnekachew  Kifle Aweke, Ethiopia) | File 1 | NA


Stage 2 | Revised_MS_v1_and_Feedback_v1 | File 1 | File 2


Stage 3 | Comment_Editor_1_v1 | File 1 | NA


Posted in Review History.