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CHAPTER–1: INTRODUCTION TO CONFECTIONERY
CHAPTER–2: ROLE OF RAW MATERIAL USED IN CONFECTIONERY
CHAPTER–3: MOISTENING AGENTS
CHAPTER–4: FATS AND OILS
Unit Overview & Description
Introduction to Fats and Oils
Composition of Fats and Oils
Functions, Types and Storage of Fats and Oil in Confectionery
CHAPTER–5: LEAVENING AGENTS
CHAPTER–6: CAKE MAKING METHODS
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