HIGHLIGHTS
- who: Alessandro Petrontino and collaborators from the Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, A, Bari, Italy have published the Article: Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumersu2019 Choice and Willingness-to-Pay, in the Journal: Nutrients 2023, 15, x FOR PEER REVIEW snacks. of /2023/
- what: In this context, this paper had two major purposes. This food category offered a range of innovation and healthiness which made it appropriate for the first purpose of this present research . . .
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