PRODUCING PROBIOTIC BEVERAGE BASED ON RAFFIA SAP FERMENTED BY LACTOBACILLUS FERMENTUM AND BIFIDOBACTERIUM BIFIDUM ArticleManga J.A.M., Zangué S.C.D., Tatsadjeu L.N., Zargar M., Albert E., Bayat M.Research on Crops. Том 20. 2019. С. 629-634
