Evaluation of Antibacterial Activity of Tempeh and Optimization of Supplementary Ingredients for Enhanced Production. Tribhuvan Univ. J. Food Sci. & Techn. [Internet]. 2024 Dec. 30 [cited 2026 Jul. 18];3(3):25-31. Available from: https://www.nepjol.info/index.php/tujfst/article/view/94476