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Volume 10, Issue 1 -1 August 2018
THE EFFECT OF SUSTAINABILITY REPORT ON FINANCIAL PERFORMANCE WITH GOOD CORPORATE GOVERNANCE QUALITY AS A MODERATING VARIABLE
by Sarita Vania Clarissa, Dr. Ni Ketut Rasmini, S.E., M.Si.,Ak.,CA
Financial performance is an important issue for company. Currently, one of method that can be used to improve financial performance is disclose sustainability report. Sustainability report is a report containing non-financial information that cons
[...] Read moreADOLESCENTS? PSYCHOLOGICAL WELL-BEING AND SELF CONFIDENCE IN THE CONTEXT AT HIGHER SECONDARY SCHOOL IN WEST BENGAL
The present study was designed to investigate the differences of psychological wellbeing and level of self - confidence among adolescence. The total random sample consisted of 120 adolescence (60 Male and 60 Female) who study in higher secondary s
[...] Read moreEffect of size of mushrooms on drying rate in a natural convection solar dryer
The effect of drying air temperature on drying characteristics of oyster mushrooms were investigated in this study. Different sizes of mushrooms were used to evaluate the effects of size of the mushrooms on drying processes in natural convection s
[...] Read moreAn Evaluation of Ethiopian Primary School 2nd Cycle (7th ? 8th grades) English Language Textbooks Based on Curriculum Balance of Bloom?s Taxonomy
Teachers? Perception on Teaching and Learning: a case of 1st Year Curriculum & Educational Psychology PhD Students of Bahir Dar University
Initiatives of Ethiopian Government in Improving Females? Participation in the General Secondary School Science Education
Book Review Gender Responsive Pedagogy: A Teacher?s Handbook (Mlama P., Dioum M., Makoye H., Murage L., Wagah M., and Washia R., 2005, Nairobi 00505, Kenya:42 pages)
Storage Condition Evaluation of Biscuits Prepared by Composite Flour.
by U.W.L.M.Kumarasiri, A.M.U.T.Jayaweera, K.Premakumar
This study was aimed to analyze the nutritional and sensory quality variations of biscuits prepared from composite flour which consist of sprouted sorghum, soybean and finger millet during 12 weeks (3 months) of storage period. Based on the physic
[...] Read more