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The Effect of Proportions of Sago Flour (Metroxylon Spp.) and Gembili Flour (Discorea Esculentra) With the Addition of Glycerol Monostearate on the Characteristics of Wet Noodles. G-Tech 2023, 7 (3), 778-787. https://doi.org/10.33379/gtech.v7i3.2516.