B·Concept Pastry and Formulation Program ED 26-27

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2.4. Gelation

4. Agar-agar

In this lesson, we talk about the origin of agar-agar and its molecular structure, as well as its gelling mechanism.

This lesson will be available on 08/09/2025.
Back to: Programa de pastelería y formulación B·Concept ED 26-27 > 2.4. Gelificación