B·Concept Pastry and Formulation Course ED 32-33

0 of 130 lessons completed (0 %)

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 07/09/2026.
Back to: Curso de pastelería y formulación B·Concept ED 32-33 > 2.4. Gelificación