Restructuring Palm Oil’s Fat Structure to Replace Butter: Assessing Physicochemical, Composition, and Rheology Changes in Dark, Milk, and White Chocolate Ganache . J Biochem Microbiol Biotechnol [Internet]. 2025 Jul. 31 [cited 2026 May 11];13(SP1):1-5. Available from: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1056