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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	402

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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	175

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effect-egg-white-protein-water-content-stabilization-mechanisms-natural-rubber-latex-foams.pdf	220

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August 2025	15
September 2025	47
October 2025	16
November 2025	19
December 2025	7
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February 2026	10

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22
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88
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15
January 2026

34
February 2026

27
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