Statistics

Total Visits

	Views
Effect of egg white protein and water content on the stabilization mechanisms of natural rubber latex foams obtained from microwave radiation	330

File Visits

	Downloads
effect-egg-white-protein-water-content-stabilization-mechanisms-natural-rubber-latex-foams.pdf	176

Select a period of time:

ViewsDownloads

Number of views in the range

	Views
Effect of egg white protein and water content on the stabilization mechanisms of natural rubber latex foams obtained from microwave radiation	207

Number of downloads in the range

	Downloads
effect-egg-white-protein-water-content-stabilization-mechanisms-natural-rubber-latex-foams.pdf	165

Views

	Views
June 2025	85
July 2025	19
August 2025	15
September 2025	47
October 2025	16
November 2025	19
December 2025	6

Download CSV file

Bar graph

Line graph

Number of downloads in the period of time

Downloads
June 2025

4
July 2025

7
August 2025

23
September 2025

11
October 2025

22
November 2025

88
December 2025

10
Download CSV file

Bar graph

Line graph

Top country views

	Views
United States	143
China	12
Spain	11
Brazil	11
Venezuela	5
Russia	5
Vietnam	4
United Kingdom	3
France	2
South Korea	2

Top countries by downloads

	Downloads
United States	85
Vietnam	18
Spain	13
China	9
South Korea	4
United Kingdom	2
Russia	2
Brazil	1

Top cities views

	Views
Inca	8
Council Bluffs	5
Ashburn	2
Hefei	2
Ho Chi Minh City	2
Huangpu	2
Seoul	2
Shanghai	2
Singapore	2
São Paulo	2

Top cities by downloads

	Downloads
Ho Chi Minh City	17
Council Bluffs	2
Inca	1
Ashburn	1