Rusdi, Boni Saputra, Wirdanengsih, and Etmi Hardi, “Social Capital of the Harau Community in Preserving Rendang Daun Kayu: Maintaining the Sustainability of Traditional Minangkabau Cuisine”, Kurd. Stud., vol. 12, no. 1, pp. 3502–3508, Jan. 2024.