PENGEMBANGAN MENU BERBASIS PANGAN LOKAL DAN PRINSIP BERKELANJUTAN. Book Chapter of Culinary Nutrition, [S. l.], v. 3, n. 1, 2026. DOI: 10.5281/qmfeh084. Disponível em: https://bookchapter.nuansafajarcemerlang.com/index.php/gizi-kuliner/article/view/310. Acesso em: 5 nov. 2026.