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2025. Restructuring Palm Oil’s Fat Structure to Replace Butter: Assessing Physicochemical, Composition, and Rheology Changes in Dark, Milk, and White Chocolate Ganache . Journal of Biochemistry, Microbiology and Biotechnology. 13, SP1 (Jul. 2025), 1–5. DOI:https://doi.org/10.54987/jobimb.v13iSP1.1056.