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Biologically high-grade combined products that meet the requirements of the nutrition science are very popular nowadays. Such products have a balanced chemical composition due to a combination of raw material from animal and vegetable origin, simultaneously using expensive milk protein. On this regard, research aimed at the development and creation of dairy-based food products functional focus are actual (Melnikova, 2014; Boyarineva & Hamagaeva, 2015; Golubeva et al. 2016).

Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials