Vol. 5 No. 2 (2026): Gastronary: Gastronomy and Culinary Art

DOI: https://doi.org/10.36276/gastronary.v5i2

Published: 2026-09-15

Articles

Gastronomy Literature The Mustika Rasa Of Indonesian Recipes

Roels Ni Made Sri Puspadewi, Lilik Hariyanto

24-35
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Development Of Moringa Oleifera Leaf Filtrate Boba as an Innovative Potential Functional Beverage: Sensory Quality and Consumer Acceptability Evaluation

Dewi Setiani

1-15
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Strategi Adaptasi Pengolahan Rendang Tradisional Minangkabau oleh Diaspora di Tengah Keterbatasan Bahan Baku

NASYWA AURELIA MAZENDA

16-23
- pdf