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Dian Shofinita
* Corresponding Author
Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung Jl. Let. Jen. Purn. Dr. (HC) Mashudi No. 1/ Jl. Raya Jatinangor KM 20.75, Sumedang 45363, Indonesia
Indonesia

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Dianika Lestari
Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung Jl. Let. Jen. Purn. Dr. (HC) Mashudi No. 1/ Jl. Raya Jatinangor KM 20.75, Sumedang 45363, Indonesia
Indonesia

Sekar Ayu Ambarwati
Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung Jl. Let. Jen. Purn. Dr. (HC) Mashudi No. 1/ Jl. Raya Jatinangor KM 20.75, Sumedang 45363, Indonesia
Indonesia

Karen Christine Gunawan
Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung Jl. Let. Jen. Purn. Dr. (HC) Mashudi No. 1/ Jl. Raya Jatinangor KM 20.75, Sumedang 45363, Indonesia
Indonesia

Amarthya Benigna Achmadi
Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Jl. Ganesa No. 10, Bandung 40132, Indonesia
Indonesia

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Home > Vol 23, No 2 (2023) > Shofinita
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