What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data

Steven Abbott, Kaja Harton, Nobuyuki Matubayasi, Seishi Shimizu^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Soft Matter in Foods
Editors	Graeme Gillies, Derick Rousseau
Publisher	The Royal Society of Chemistry
Chapter	2
Publication status	Accepted/In press - 18 Apr 2024

Name	Soft Matter

Cite this

@inbook{cdab04af5d594583a2efa042bfc2c89c,

title = "What Are Our Food/Water Isotherms Really Telling Us? A New Way to Look at Old Data",

author = "Steven Abbott and Kaja Harton and Nobuyuki Matubayasi and Seishi Shimizu",

year = "2024",

month = apr,

day = "18",

language = "English",

series = "Soft Matter",

publisher = "The Royal Society of Chemistry",

editor = "Graeme Gillies and Derick Rousseau",

booktitle = "Soft Matter in Foods",

address = "United Kingdom",

}