title: Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology
abstract: The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Res
journal: E3S Web of Conferences