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