B·Concept Pastry and Formulation Program ED 28-29

0 of 102 lessons completed (0 %)

2.4. Gelation

3. Gellan gum

In this lesson, we discuss the origin and the molecular structure of gellan gum, as well as how they gel.

Back to: Programa de pastelería y formulación B·Concept ED 28-29 > 2.4. Gelificación