SITA, H. M.; NUGROHO, S. P.; SEPTEMURYANTO, S. A. Traditional Culinary of Yogyakarta as a Pillar of Tourism Sustainability: A Study at Gadri Resto, Yogyakarta. Gastronomy and Culinary Art, [S. l.], v. 4, n. 1, p. 22–32, 2025. DOI: 10.36276/gastronomyandculinaryart.v4i1.833. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/833. Acesso em: 14 dec. 2025.