Software Testing: Concepts and Operations
subject: SOFTWARE ENGINEERING (Software Testing)
creator: Ali, Mili., Fairouz, Tchier
publisher: Wiley
date: 2015
format: pdf
language: English

Software Testing: Principles and Practices
subject: SOFTWARE ENGINEERING (Software Testing)
creator: Rajiv, Chopr
publisher: Mercury Learning & Information
date: 2018
format: pdf
language: English

Software Verification and Validation: An Engineering and Scientific Approach
subject: Software Engineering
creator: Marcus S. Fisher
publisher: Springer
date: 2007
format: Pdf
language: English

Software-Based Acoustical Measurements
subject: SOFTWARE ENGINEERING ( Software Measurements and Quality)
creator: Federico Miyara
publisher: Springer International Publishing
date: 2017
format: pdf
language: English

Solid-State Physics
creator: Harald Ibach , Hans Lu¨th
publisher: Springer
date: 2009
type: text

Solution Manual for Partial Differential Equations for Scientists and Engineers
subject: Mathematics: Differential Equations
creator: Stanley J. Farlow
publisher: Dover Publications
date: 2020
format: PDF
language: English
type: Text

Solutions manual for Fundamentals of differential equations.7th Edition
subject: Mathematics
creator: Nagle R.K., Saff E.B., Snider A.D.
publisher: Pearson
date: 2008
format: PDF
language: English

Solving Problems in Mathematical Analysis, Part I: Sets, Functions, Limits, Derivatives, Integrals, Sequences and Series (Problem Books in Mathematics)
subject: Mathematics
creator: Tomasz Radożycki
publisher: Springer
date: 2020
format: PDF
language: English

Sources of funds available to organizations to meet short-term financial requirement
creator: Daniel Rajkumar and Godfred Owusu-Bempah Emmanuel Attah Kumah
source: https://scholar.google.com/citations
date: 2013
language: English

Souring and starch behaviour during co-fermentation of cassava and soybean into gari ‘farina’
description: Investigations were conducted to dete rmine changes in souring/acidification and starch behaviour during co-fermentation of cassava and soybean into gari, ‘farina’ an African fermented product. A 3 x 4 factorial experiment was performed with fermentation time (0, 24 and 48 h) and soybean conce ntration (0, 10, 20 and 30%) as variables. Titratable acidity, pH and starch content were studied using standard analytical methods. Starch breakdown and pasting characteristics were also evaluated . The results revealed that pH decreased with concomitant increases in titratable acidity during co -fermentation of the cassava dough. Soy - fortification up to 30% caused significant (p<0.05) effects on the pH, titratable acidity and starch content during the fermentation period with only minimal and insignificant (p<0.05) effect noted at 20% soy level. Fermentation caused significant differences (p<0.05) in the pH, titratable acidity and starch concentration. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample with similar trends noted at all levels of fortification. Starch pasting characteristics showed that the pasting temperature significantly increased with increasing fermentation time and soybean concentration. Contrary to this, viscosity at 95°C and at 50°C HOLD decreased with increasing fermentation time and soybean concentration. Peak viscosity decreased from 1150 BU to 820 BU and 750 BU after 48 hours of fermentation, with 0% and 30% soybean levels respectively. Cassava could be cofermented with soybean up to 20% concentration during gari processing, without significant effect on its process and …
creator: EO Afoakwa, JE Kongor, AS Budu, GA Annor
source: https://scholar.google.com/citations
date: 2010
language: English