R.D. McCurdy is an author at University of Guelph specializing in biophysics, medicine, and food chemistry.
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HealthMedicineRheologyEducationBiophysicsBiopolymersEngineeringFood SafetyBiochemistryGlycobiology
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1993–1996
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Rheological properties of dextran related to food applications
R.D. McCurdy, H. Douglas Goff, D.W. Stanley et al. · Food Hydrocolloids · 1994 · 49 citations
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