Rounaqun A, N., Sugiyanti, D. and Nirwana, R.R. 2023. Analysis of Gluten Content, Food Fiber, Calorie Value, And Acceptance of Wet Noodles with Substitution of Sorgum Flour (Sorghum Bicolor (L)) As A Halal Alternative Food Low In Gluten. HALAL INTERNATIONAL JOURNAL of Walisongo Halal Center (WHC). 1, 1 (Jul. 2023), 29–36.