AGUNG WIBIYANTO; ICHWAN PRASTOWO; ANITA ANDRIANTINI MULIA; HENNY KUSTINI. TAUCO AND SOY SAUCE AS INDONESIAN HALAL CULINARY HERITAGE: ACCULTURATION, FERMENTATION, AND MUSLIM-FRIENDLY FOOD PRACTICES. Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy, [S. l.], v. 6, n. 1, p. 41–55, 2026. DOI: 10.21274/ar-rehla.v6i1.12028. Disponível em: https://ejournal.uinsatu.ac.id/index.php/arrehla/article/view/12028. Acesso em: 17 jul. 2026.