OTJE HERMAN WIBOWO. INTEGRATING LOCAL CUISINE INTO TOURISM TO CREATE ECONOMIC AND SOCIAL BENEFITS IN THE DIGITAL 4.0 ERA: MENGINTEGRASIKAN KULINER LOKAL KE DALAM PARIWISATA DALAM MENCIPTAKAN MANFAAT EKONOMI DAN SOSIAL DI ERA DIGITAL 4.0. Santhet (Jurnal Sejarah Pendidikan Dan Humaniora), [S. l.], v. 7, n. 2, p. 559–566, 2023. DOI: 10.36526/santhet.v7i2.1846. Disponível em: https://ejournal.unibabwi.ac.id/index.php/santhet/article/view/1846. Acesso em: 6 jul. 2025.