Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation
- Amezúa-Arranz, C.
- Salmazo, L.O.
- López-Gil, A.
- Rodríguez-Pérez, M.-Á.
ISSN: 1527-2648, 1438-1656
Datum der Publikation: 2024
Ausgabe: 26
Nummer: 15
Art: Artikel