Healthy and sustainable bakery: Strategy of a preservative-free business in Bogotá.
DOI:
https://doi.org/10.56124/ubm.v7i12.007Keywords:
Sostenibilidad comercial, Panadería artesanal, Tecnologías disruptivas, Economía circular, Innovación alimentariaDownloads
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Published
2026-01-07
How to Cite
Beltrán Cadena, M. F., Bulla Espejo, Z. V., Camacho-Galindo, S., & Espinoza Rodríguez, R. del C. (2026). Healthy and sustainable bakery: Strategy of a preservative-free business in Bogotá. ULEAM Bahía Magazine (UBM) E-ISSN 2600-6006, 7(12), 50–59. https://doi.org/10.56124/ubm.v7i12.007
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Copyright (c) 2026 María Fernanda Beltrán Cadena, Zara Valentina Bulla Espejo, Stefanny Camacho-Galindo, Roselys del Carmen Espinoza Rodríguez
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
