Rusdi, Boni Saputra, Wirdanengsih, Etmi Hardi. Social Capital of the Harau Community in Preserving Rendang Daun Kayu: Maintaining the Sustainability of Traditional Minangkabau Cuisine. Kurd. Stud. [Internet]. 2024 Jan. 1 [cited 2024 Jul. 22];12(1):3502-8. Available from: https://kurdishstudies.net/menu-script/index.php/KS/article/view/1636