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February 17, 2024Advanced Engineering Materials

Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

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CAClara Amezúa‐ArranzLSLeandra Oliveira SalmazoALAlberto Lopéz‐Gil

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Amezúa‐Arranz et al. (2024) studied this question.

synapsesocial.com/papers/68e78cd8b6db6435876fe5abhttps://doi.org/10.1002/adem.202301922
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Also Consider

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