RUSDI; BONI SAPUTRA; WIRDANENGSIH; ETMI HARDI. Social Capital of the Harau Community in Preserving Rendang Daun Kayu: Maintaining the Sustainability of Traditional Minangkabau Cuisine. Kurdish Studies, [S. l.], v. 12, n. 1, p. 3502–3508, 2024. DOI: 10.67145/ks.v12i1.1636. Disponível em: https://kurdishstudies.net/menu-script/index.php/KS/article/view/1636. Acesso em: 29 sep. 2026.