TRANSFORMING TRADITIONAL CUISINE INTO TECHNOPRENEURIAL INNOVATION: NASI TUTUG ONCOM (NTO) AS A GASTRONOMIC TOURISM ATTRACTION. JOURNAL OF SCIENCE AND SOCIAL RESEARCH, [S. l.], v. 8, n. 4, p. 4418–4427, 2025. DOI: 10.54314/jssr.v8i4.4785. Disponível em: https://jurnal.goretanpena.com/index.php/JSSR/article/view/4785.. Acesso em: 11 apr. 2026.