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: Jurnal Teknologi Terapan, v. 7, n. 3, p. 778–787, 22 Jun.2023.