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Development of new food production technologies using high nutrient value raw material is an important prerequisite for the food industry improvement. The world practice has shown that the best option for balancing food components is the combination of plant- and animalbased food compinents which enables to stabilize the functional and technological properties of a raw material, increase its biological value and improve the organoleptic properties of the finished product. Thus, it isdoi:10.52276/25792822-2022.3-328 fatcat:vtlngtwdgzeupmnc6clxcedlwq