BRUNNER-LÓPEZ, Olga; FUENTES MARTIN, Maria Jesús; ORTIGOSA-PEZONAGA, Berta; LÓPEZ-GARCÍA, A M; GE-NUTPEDIA, Grupo. Evolutionary texture in new food introduction: a theoretical approach. Spanish Journal of Human Nutrition and Dietetics, [S. l.], v. 23, n. 2, p. 104–122, 2019. DOI: 10.14306/renhyd.23.2.459. Disponível em: https://www.renhyd.org/renhyd/article/view/459. Acesso em: 5 nov. 2026.