Show simple item record RAILEAN, Elena PLĂMĂDEALĂ, L. 2019-10-30T06:07:57Z 2019-10-30T06:07:57Z 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.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 *
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

Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


My Account