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9. Functional Biscuits, a Healthy Addition to Your Coffee Break—Evaluating Consumer Acceptability and Willingness to Pay.

13. Farmers in the transition toward sustainability : what is the role of their entrepreneurial identity?

15. Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers

16. Barriers and Opportunities for Sustainable Farming Practices and Crop Diversification Strategies in Mediterranean Cereal- Based Systems

19. Contributors

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