RAKHMAWATI, N. A. .; JANNAH, M. . Food Ingredients Similarity Based on Conceptual and Textual Similarity. Halal Research Journal, [S. l.], v. 1, n. 2, p. 87–95, 2021. DOI: 10.12962/j22759970.v1i2.107. Disponível em: https://journal.its.ac.id/index.php/hr/article/view/107. Acesso em: 28 mar. 2024.