Dark and white chocolate

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