Contemporary Foods – Can They Become New Comfort Foods or Simply Mimic Them?

Publication date: Available online 18 October 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Vinícius Rodrigues Arruda Pinto, Gustavo Leite Milião, Douglas Fernando Balbino, Suzana Maria Della Lucia, Márcia Teixeira Cristina Ribeiro Vidigal, Laura Fernandes Melo Cabral, Samuel José Silva Soares da Rocha, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research