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