dc.contributor.author | RAILEAN, Elena | |
dc.contributor.author | PLĂMĂDEALĂ, L. | |
dc.date.accessioned | 2019-10-30T06:07:57Z | |
dc.date.available | 2019-10-30T06:07:57Z | |
dc.date.issued | 2009 | |
dc.identifier.citation | RAILEAN, Elena. Dark and white chocolate. Ling. cons.: L. PLĂMĂDEALĂ. In: Cu eforturi comune spre integrarea europeană : materialele conf. şt. univ. a studenţilor, Universitatea Tehnică a Moldovei. Chişinău, 2009, pp. 26-27. | en_US |
dc.identifier.uri | http://repository.utm.md/handle/5014/5619 | |
dc.description.abstract | The article is an information about chocolate which has become one of the most popular flavours in the world. It is a common ingredient in many snacks and desserts, including cookies, cakes, pies and candies. Several types of chocolate can be distinguished: pure, sweet, unsweetened, milk, white, dark chocolate etc. Which is better, dark chocolate or white chocolate? [1] Nutritionally speaking, white chocolate is a new comer that has been promoted for the benefits of its higher content of milk. However, this type of chocolate is not exactly what a chocolate should be. The healthiest option among all varieties, is dark chocolate with cacao content 70% and higher. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Tehnica UTM | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | chocolate | en_US |
dc.subject | candies | en_US |
dc.subject | ingredient | en_US |
dc.title | Dark and white chocolate | en_US |
dc.type | Article | en_US |
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