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Ari Andika, Program Studi Ilmu Pangan, Sekolah Pascasarjana, IPB University, Bogor
Lalu Danu Prima Arzani, Program Studi Magister Ilmu Pangan, Sekolah Pascasarjana, IPB University, Bogor
Riyanti Ekafitri, Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia
Tutik Dwi Wahyuningsih, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta
Umar Santoso, Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
Umi Kartika Safitri, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Wibisono Adhi, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Palupi, Nurheni Sri, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Sukandar, Dede, UIN Jakarta
Sukarminah, Een, Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Bandung
Lalu Danu Prima Arzani, Program Studi Magister Ilmu Pangan, Sekolah Pascasarjana, IPB University, Bogor
Riyanti Ekafitri, Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, Indonesia
Tutik Dwi Wahyuningsih, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta
Umar Santoso, Department of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
Umi Kartika Safitri, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Wibisono Adhi, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
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Sukarminah, Een, Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Bandung