B·Concept Pastry and Formulation Course 30-31

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2.4. Gelation

2. Pectin

In this lesson, you will discover where pectins come from, what their molecular structure is like, and how they gel.

This lesson will be available on 06/04/2026.
Back to: Curso de pastelería y formulación B·Concept ED 30-31 > 2.4. Gelificación