Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Martha Wang"'
Autor:
Betty L. Louie, Martha Wang
Publikováno v:
Journal of Investment Compliance. 22:195-200
Purpose To answer key questions about China’s forthcoming digital currency, the Digital Currency Electronic Payment (DCEP) or “digital yuan.” Design/methodology/approach Discusses prospective legal standards and guidelines; expected features co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee5c3af5a7f60ba501618ddaa4edf76f
https://doi.org/10.1108/joic-04-2021-0017
https://doi.org/10.1108/joic-04-2021-0017
Autor:
Felix Matheri, Anne Kelly Kambura, Maina Mwangi, Nehemiah Ongeso, Edward Karanja, Noah Adamtey, Elias Kihara Mwangi, Edwin Mwangi, Chrysantus Tanga, Martha Wangu Musyoka, Steven Runo
Publikováno v:
BMC Microbiology, Vol 23, Iss 1, Pp 1-18 (2023)
Abstract Background Thermophilic composting is a promising method of sanitizing pathogens in manure and a source of agriculturally important thermostable enzymes and microorganisms from organic wastes. Despite the extensive studies on compost prokary
Externí odkaz:
https://doaj.org/article/f9cd435e97534304bd8000f67af3ebbf
Publikováno v:
Journal of Thermal Analysis. 47:1299-1314
We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. Thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b7cbac734632b244d777524b27f0fe6
https://doi.org/10.1007/bf01992829
https://doi.org/10.1007/bf01992829
Publikováno v:
Journal of the Science of Food and Agriculture. 63:133-176
This review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so-called ‘food polymer science’ approach and its importance to food RD (ii) plasticization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ffa4a469525fe0fd6fc11e17de20eb6
https://doi.org/10.1002/jsfa.2740630202
https://doi.org/10.1002/jsfa.2740630202
Publikováno v:
Characterization of Cereals and Flours ISBN: 9780203911785
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2d0f1a046036e23675c9e1b58e67729
https://doi.org/10.1201/9780203911785-2
https://doi.org/10.1201/9780203911785-2
Publikováno v:
New Techniques in the Analysis of Foods ISBN: 9781441933072
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea4b28e9168a7679a03fdc7cb38747f
https://doi.org/10.1007/978-1-4757-5995-2_5
https://doi.org/10.1007/978-1-4757-5995-2_5