Chemical, Technological and Biological Evaluation of Mulberry and Persimmon Leaves

PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM

CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE

CHARACTERIZATION OF THE EGYPTIAN MULBERRY (TUT) FRUITS FOR PREPARING PROCESSED PRODUCT AND NATURAL COLOURS.

Evaluation of Certain Types of Honey, Essential Botanical Oils and Their Mixtures on the Productivity of the Mulberry Silkworm Bombyx Mori L.

IDENTIFICATION OF BIOACTIVE COMPOUNDS FROM EGYPTIAN MULBERRY FRUITS AND THEIR USES IN IMPROVEMENT THE QUALITY OF SOME FOODS

EFFECT OF MULBERRY VARIETIES ON SOME BIOLOGICAL CHARACTERS OF CERTAIN SILK WORM BREEDS (Bombyx mori L.)

Influence of Species and Different Varieties of Mulberry Trees on Consumption and Nutritional Efficiency of The Silkworm Larvae Bombyx mori L. Under Temperate Climate of Egypt

Utilization of Egyptian Mulberry in Manufacture of some High Nutritional ValueProducts

Comparison Between Some Mulberry Varieties on Silkworm, Bombyxmori L Economic Traits