SUJARWATI, S.; ISDA, M. N.; TITRAWANI, T.; LESTARI, W.; SUSANTO, E. Food Innovation Based On Blondo At KUB HRG BERJAYA Kelurahan Sidomulyo Barat. Journal of Community Engagement Research for Sustainability, [S. l.], v. 4, n. 2, p. 65–75, 2024. Disponível em: https://cers.ejournal.unri.ac.id/index.php/cers/article/view/144. Acesso em: 5 nov. 2026.