EDOUARD ARYADI SUPRIYADI. DEVELOPING A WELL-BEING MODEL FOR GASTRONOMIC TOURISM ENTRE-PRENEURS USING A EUDAIMONIC DIMENSION APPROACH. International Journal of Social Science, [S. l.], v. 5, n. 5, p. 581–586, 2026. DOI: 10.53625/ijss.v5i5.11912. Disponível em: https://bajangjournal.com/index.php/IJSS/article/view/11912. Acesso em: 7 mar. 2026.