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J M Blanshard

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Advances in Experimental Medicine and Biology|January 1, 1991
Crystallization from concentrated sucrose solutionsJ M Blanshard, A H Muhr, A Gough
Journal of Endodontics|December 1, 1992
Effect of moisture and aging on gutta-perchaI Kolokuris, I Arvanitoyannis, C Robinson, et al.
Biopolymers|March 30, 2000
The retrogradation of waxy maize starch extrudates: effects of storage temperature and water contentI A Farhat, J M Blanshard, J R Mitchell
International Journal of Biological Macromolecules|October 1, 1992
Glass transition of gluten. 1: Gluten and gluten-sugar mixturesM T Kalichevsky, E M Jaroszkiewicz, J M Blanshard
Journal of Endodontics|January 1, 1992
Thermal analysis of commercial Gutta-percha using differential scanning calorimeter and dynamic mechanical thermal analysisI Kolokuris, I Arvanitoyannis, J M Blanshard, et al.
International Journal of Biological Macromolecules|October 1, 1992
Glass transition of gluten. 2: The effect of lipids and emulsifiersM T Kalichevsky, E M Jaroszkiewicz, J M Blanshard
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Advances in Experimental Medicine and Biology|January 1, 1991
Crystallization from concentrated sucrose solutionsJ M Blanshard, A H Muhr, A Gough
Journal of Endodontics|December 1, 1992
Effect of moisture and aging on gutta-perchaI Kolokuris, I Arvanitoyannis, C Robinson, et al.
Biopolymers|March 30, 2000
The retrogradation of waxy maize starch extrudates: effects of storage temperature and water contentI A Farhat, J M Blanshard, J R Mitchell
International Journal of Biological Macromolecules|October 1, 1992
Glass transition of gluten. 1: Gluten and gluten-sugar mixturesM T Kalichevsky, E M Jaroszkiewicz, J M Blanshard
Journal of Endodontics|January 1, 1992
Thermal analysis of commercial Gutta-percha using differential scanning calorimeter and dynamic mechanical thermal analysisI Kolokuris, I Arvanitoyannis, J M Blanshard, et al.
International Journal of Biological Macromolecules|October 1, 1992
Glass transition of gluten. 2: The effect of lipids and emulsifiersM T Kalichevsky, E M Jaroszkiewicz, J M Blanshard
Pageof 1