ENDANG KUSTAMI; MUZAKAR ISA; KUSSUDYARSANA. Creativity and Innovation in Culinary Business: Systematic Literature Review (SLR) Approach. JURNAL ILMIAH EDUNOMIKA, [S. l.], v. 9, n. 4, 2025. DOI: 10.29040/jie.v9i4.20628. Disponível em: https://jurnal.stie-aas.ac.id/index.php/jie/article/view/20628. Acesso em: 26 jul. 2026.