NUR RISKY, Rifkha; ELVIRA GANI; DIANE TANGIAN; DIANNE. O RONDONUWU. Kreasi Olahan Spaghetti Saus Terong sebagai Inovasi Kuliner Fusion Food. Jurnal Ilmu Sosial dan Humaniora, [S. l.], v. 1, n. 3, p. 1060–1072, 2025. DOI: 10.63822/bp94qe72. Disponível em: https://indojurnal.com/index.php/jisoh/article/view/980. Acesso em: 10 sep. 2025.