The Development of Contemporary Balinese Cuisine: Sago Based Ravioli With Smoked Bebek Betutu Filling. INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event, [S. l.], v. 4, n. 1, p. 1–12, 2026. DOI: 10.46837/kjpdgs75. Disponível em: https://ojs-inspire.pib.ac.id/index.php/inspire/article/view/102. Acesso em: 1 jul. 2026.