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, [S. l.], v. 13, n. SP1, p. 1–5, 2025. DOI: 10.54987/jobimb.v13iSP1.1056. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1056. Acesso em: 11 may. 2026.