B·Concept Pastry and Formulation Course ED 34-35

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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 23/11/2026.
Back to: Curso de pastelería y formulación B·Concept ED 34-35 > 2.4. Gelificación