Healthy and sustainable bakery: Strategy of a preservative-free business in Bogotá.

Authors

Keywords:

Sostenibilidad comercial, Panadería artesanal, Tecnologías disruptivas, Economía circular, Innovación alimentaria

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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. Retrieved from https://revistas.uleam.edu.ec/index.php/uleam_bahia_magazine/article/view/907

Issue

Vol. 7 No. 12 (2026): enero-junio 2026

Section

Artículos

License

Copyright (c) 2026 María Fernanda Beltrán Cadena, Zara Valentina Bulla Espejo, Stefanny Camacho-Galindo, Roselys del Carmen Espinoza Rodríguez

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.