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

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

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 Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products

Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods

UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD (MAHSHY)

Utilization of Egyptian golden berry fruit for producing sugar -preserved functional products.

USING THE MULBERRY FRUIT EXTRACT FOR IMPROVING SILK PRODUCTION OF MULBERRY SILKWORM, Bombyx mori L.

UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.

Impact of Hydrocolloids on Production, Quality Attributes and Nutritional Values of Egyptian Black Mulberry Fruits (Morus nigra L.) Leathers