Impact of Bakery Innovation on Business Resilience Growth

Author:

Semenova Elena I.,Semenov Aleksandr V.

Publisher

Springer International Publishing

Reference17 articles.

1. Auerman, L. Y. (2003). Baking technology: a textbook (9th ed.). Professiya.

2. Buldakov, A. (1996). Food additives: handbook. St. Petersburg, Russia: Ut

3. Chervyakov, O. M., Sharonov, A. N., Polischuk, A. P., & Avjyan, A. S. (2011). Patent for invention RU 2423843 C1 “Method for accelerated graded wheat flour bread baking in field environment” (July 20, 2011; Application No. 2009145799/13 December 9, 2009). Moscow, Russia: Rospatent

4. Gerasimova, E. O., & Labutina, N. V. (2019). Cryogenic technologies in bakery. Izvestiya Vuzov. Food Technology, 1(367), 6–9. https://doi.org/10.26297/0579-3009.2019.1.1

5. Laptsenak, N. S., & Sevastsei, L. I. (2017). Innovative technologies in the bakery prolonging the life of food. Food Industry: Science and Technology, 2(36), 20–28.

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