A5073603718- Hate Speech and Cyberbullying Detection
- Meat and Animal Product Quality
- Food and Agricultural Sciences
- Protein Hydrolysis and Bioactive Peptides
- Authorship Attribution and Profiling
- Agricultural Systems and Practices
- Agricultural Practices and Plant Genetics
- Livestock Management and Performance Improvement
- Misinformation and Its Impacts
- Sentiment Analysis and Opinion Mining
- Genetics and Plant Breeding
- Traffic Prediction and Management Techniques
Daffodil International University
2024
Female labours are quite cheap and easily available for farming activities, management responsibilities, livestock rearing etc. These unsung warriors played an important role in agriculture, as they have absorbed 2/3rd of total workforce required. Though the women agriculture remained 'Invisible Workers' throughout all these years. West Bengal is such a major agricultural state India, where activities rural remain unacknowledged mostly. According to last census report (census 2011), female...
The conception of the multiple criteria decision-making (MCDM) approach was applied to lentil genotypes under study rank their performances. conducted in University Research Farm, BCKV, West Bengal, during 2020-2021 and 2021-2022. identification 16 cultivars performed using above based on 7 different growth yield attributing parameters. concept entropy employed assign suitable weights recorded characters for relative importance assessment ranking process. Considering parameters (criteria),...
The rapid development of digital stages has greatly compounded the dispersal untrue data, dissolving certainty and judgment in society, especially among Bengali-speaking community. Our ponder addresses this critical issue by presenting an interesting strategy that utilizes a profound learning innovation, particularly Gated Repetitive Unit (GRU), to recognize fake news within Bangla dialect. our proposed work incorporates intensive information preprocessing, which includes lemmatization,...
Shrimp paste (Ngapi) is the oldest method of preservation and used as a condiment in culinary almost all Asian countries. It has specific taste flavor properties developed due to aging or fermentation. Therefore, primary goal current study was investigate shelf-life shrimp produced laboratory. The sensory characteristics, biochemical, microbiological aspects low salt fermented products were conducted at various storage periods (0, 10, 20, 30, 50, 70, 90 days). Ngapi samples kept chilled...