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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
Google Scholar
Scopus
ORCID iD
Research Gate
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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