NISA RAHMANIYAH UTAMI; SRI ENDAH YUWANTININGRUM; MARWAN EFFENDY; NAZLA NUR AINI; M. RIFAL MAULANA; RATU AINURISA CHASANAH. SUSTAINABILITY GASTRONOMY IN OPTIMIZING FRAGARIA AS A LOCAL SUPERFOOD USING LOW TEMPERATURE COOKING TECHNOLOGY. Multidiciplinary Output Research For Actual and International Issue (MORFAI), [S. l.], v. 5, n. 5, p. 7323–7328, 2025. DOI: 10.54443/morfai.v5i5.4330. Disponível em: https://radjapublika.com/index.php/MORFAI/article/view/4330. Acesso em: 19 aug. 2026.