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Cocoa butter is the most important fat used in the confectionery and chocolate industries. The main objective of the present study was to determine the physical and chemical characteristics of cocoa butter extracted from hybrid cultivars belonging to the germplasm bank of the Fondo Nacional de Investigaciones Agropecuarias (National Foundation for(More)
OBJECTIVES To calculate the Scapular Balance Angle (SBA) reference values in a healthy population between 18 and 85 years old, and to define abnormality criteria for this sample. MATERIALS AND METHODS A descriptive study was conducted on a total of 300 individuals (mean age: 44.83, range: 18-83; proportion male/female: 1.59), calculating the SBA through(More)
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