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Whether university support is meaningful in increasing students' entrepreneurial intentions (EI) remains largely under-investigated, especially in the context of Central Asian countries. In this study, we attempted to address this question by examining the effects of university support (comprised of educational support, concept development support, and business development support) on students' EI. We employed a structured questionnaire to collect data from 793 student respondents enrolled in 13 universities in Kyrgyzstan and performed descriptive and inferential statistical analyses. Our anal ...More
This paper assesses the local entrepreneurial culture based on the perceptions of local residents, by focusing on four distinct dimensions of the local entrepreneurial culture:
The main purpose of this study is to investigate the causal relationship between trade openness and economic growth using the panel data of 125 countries for the period 1992-2015. For this purpose, a three-stage panel Granger causality test has been employed. Countries were divided into two groups as developed and developing countries. In the first stage panel unit root test has been used in order to explore stationarity properties of the series. Then panel co-integration technique has been employed in order to estimate long-run economic relationships between variables. In the last stage panel ...More
The purpose of this paper is to examine students’ perceptions toward drivers of entrepreneurship in the cross cultural context. The sample of the study consists of undergraduate students from Kyrgyzstan (n=200), Bhutan (n=200) and Taiwan (n=200) universities. Primary data were compiled by using face-to-face and online questionnaire methods. Descriptive statistics, paired sample t test and ANOVA were used for data analysis. The empirical findings reveal that Bhutanese students have the highest mean scores compared to other countries. Independence dimension is found to be the first driver for al ...More
The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.
There is little knowledge available about entrepreneurship in transition economies of Central Asia in comparison to the advanced economies where significantly more research information is available about entrepreneurs and entrepreneurial process. Despite the lack of information about entrepreneurs and entrepreneurship process in transition economies, especially about former Soviet Republic countries, it is recognized that the effective practice of entrepreneurship is highly correlated with a successful transition from a planned economy to a market based economy. On the other hand, although the ...More