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Rahmawati Rahmawati
* Corresponding Author
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, Indonesia
Indonesia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur
Yushinta Aristina Sanjaya
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, Indonesia
Indonesia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur
Yunita Satya Pratiwi
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, Indonesia
Indonesia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur
Elistiya Putri Nuraini Hendrawan
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, Indonesia
Indonesia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur
Zhafa Nesya Salsabila
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, Indonesia
Indonesia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur
Tania Amalia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, Indonesia
Indonesia
Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur
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