The Digital Marketing Handbook: Deliver Powerful Digital Campaigns
subject: Marketing / General, E-Commerce / Internet Marketing, Commerce
creator: Simon Kingsnorth
publisher: Kogan Page
date: 2022
format: PDF
language: English
type: Text

Marketing in Web 3.0: Artificial Intelligence, the Metaverse and the Future of Marketing
subject: Marketing/General, E-Commerce/Internet Marketing, Commerce
creator: Simon Kingsnorth
publisher: Kogan Page
date: 2024
format: PDF
language: English
type: Text

Project Management for the Advanced Practice Nurse
subject: Advanced Project Management
creator: Sipes, Carolyn
publisher: Springer Publishing Company
date: 2016
format: PDF
language: English

Cloud Security: Techniques and Applications (Smart Computing Applications).
subject: CYBER SECURITY(Virtualization And Cloud Security)
creator: Sirisha, Potluri., Katta, S. Rao., Sachi, N. Mohanty
publisher: De Gruyter
date: 2021
format: PDF
language: English
type: Text

The Relationship between Starch Microstructure
description: The trifoliate yam, Dioscorea dumetorum tuber is the most nutritious among the yam species consumed. Its consumption is however constrained by a rapid post-harvest hardening phenomenon that occurs after 24 hours of harvest, rendering them unsuitable for human consumption.
creator: SK Sefa-Dedeh, EO Afoakwa
source: https://scholar.google.com/citations
date: 2002
language: English

Effects of fermentation and cowpea fortification on the quality characteristics of maize-based nixtamalized foods
description: A 3 x 2 x 2 factorial experiment with fermentation time (0, 24, 48 hours), cowpea (0 and 15%) and alkaline treatment (nixtamalized and non-nixtamalized corn) was used. The blends were dried using a cabinet drier, milled into flour and spices added and processed into a snack food. Samples were analysed for moisture, fat acidity, water absorption and swelling capacity. The cylinder probe test cell was used in a TA-XT2 Texture Analyzer to measure the hardness of processed snack foods. Sensory analysis was conducted to determine the overall acceptability of the snack products. Fermentation and cowpea levels showed no significant effect (p< 0.05) on the moisture contents of the products. Cowpea addition caused decreases in the water absorption capacities from 192.23 to 117.15% in the unfermented nixtamalized sample whereas general increases were observed in the non-nixtamalized products. Similar observations were made for the swelling capacities of the products. No significant variations were observed in the fat acidity levels of the nixtamalized products with fermentation time and cowpea fortification. The texture (hardness) of the formulated products was acceptable. Sensory evaluation indicated that the presence of cowpea and fermentation in the products did not influence their acceptability by the panel.
creator: SK SEFA-DEDEH, S Asare, EO Sakyi-Dawson, EO Afoakwa
source: https://scholar.google.com/citations
date: 2002
language: English

The International Political Economy of Oil and Gas
subject: Oil and Gas Management
creator: Slawomir Raszewski
publisher: Palgrave Macmillan
date: 2018
format: PDF
language: English

Fundamentals of Signals and Control Systems (Digital Signal and Image Processing)
subject: Electrical, Electronics, Digital Signal Processing
creator: Smain, Femmam
publisher: Wiley
date: 2017
format: PDF
language: English
type: Text

Intelligent Decision Support Systems—A Journey to Smarter Healthcare
subject: Business Decision Management
creator: Smaranda Belciug, Florin Gorunescu
publisher: Springer International Publishing
date: 2020
format: PDF
language: English
type: Text

Extracting Accountability : Engineers and Corporate Social Responsibility
subject: Online Communication Management
creator: Smith, Jessica M., author.
publisher: MIT Press
date: 2021
format: PDF
language: English
type: Text