PRODUCTION OF PROBIOTIC BEVERAGE BASED ON RAFFIA SAP FERMENTED BY LACTOBACILLUS FERMENTUM AND BIFIDOBACTERIUM BIFIDUM Article Manga J.A., Zangué S.C., Tatsadjeu L.N. Innovative in Agriculture. Российский университет дружбы народов (РУДН). 2019. P. 64-72
