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 [Internet]. 2023 Jun. 22 [cited 2026 Oct. 3];7(3):778-87. Available from: https://ejournal.uniramalang.ac.id/g-tech/article/view/2516