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Effect of egg white protein and water content on the stabilization mechanisms of natural rubber latex foams obtained from microwave radiation	455

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Effect of egg white protein and water content on the stabilization mechanisms of natural rubber latex foams obtained from microwave radiation	166

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effect-egg-white-protein-water-content-stabilization-mechanisms-natural-rubber-latex-foams.pdf	252

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October 2025	16
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35
April 2026

30
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