Setya Jayanti, A., Hermawan, B., Ariani, A. and Ade Septemuryanto, S. (2025) “Innovation of Jamu Beras Kencur into a Healthy Processed Food Product: Custard Pudding ”, Gastronomy and Culinary Art, 4(1), pp. 88–98. Available at: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/924 (Accessed: 25 August 2026).