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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	320

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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	303

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effect-egg-white-protein-water-content-stabilization-mechanisms-natural-rubber-latex-foams.pdf	123

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May 2025	106
June 2025	85
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August 2025	15
September 2025	47
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November 2025	15

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22
November 2025

54
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