Work

Part II: Rice Flour Beignets—A Case Study of the Culinary Innovation Process

Year: 2004

Type: article

Source: Journal of Foodservice Business Research

DOI: 10.1300/j369v07n03_05

Author: Robert J. Harrington

Institution: University of Guelph

Language: English

Topic: Service and Product Innovation

Subfield: Marketing

Field: Business, Management and Accounting

Domain: Social Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2317853425

FWCI:

Cites: 13

Cited by: 6

Related to: 10