Contemporary foods – Can they become new comfort foods or simply mimic them?International Journal of Gastronomy and Food Science - Tập 22 - Trang 100271 - 2020
Vinícius Rodrigues Arruda Pinto, Gustavo Leite Milião, Douglas Fernando Balbino, Suzana Maria Della Lucia, Márcia Cristina Teixeira Ribeiro Vidigal, Laura Fernandes Melo Cabral, Samuel José Silva Soares da Rocha, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone