PRODUCING PROBIOTIC BEVERAGE BASED ON RAFFIA SAP FERMENTED BY LACTOBACILLUS FERMENTUM AND BIFIDOBACTERIUM BIFIDUM СтатьяManga 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
