SHARIF, M. S. M.; ZULKIFALI, W. A. H. W.; SHAHRIL, A. M.; ABDULLAH, N. INTEGRATING REWANG PRACTICES INTO CULINARY EDUCATION: A TEACHING INNOVATION USING KENDURI TRADITIONS. INTERNATIONAL JOURNAL OF MODERN EDUCATION (IJMOE), [S. l.], v. 8, n. 29, p. 1366–1376, 2026. DOI: 10.35631/IJMOE.829081. Disponível em: https://gaexcellence.com/ijmoe/article/view/7413. Acesso em: 29 apr. 2026.