Improvements in the frying quality of vegetable oils by blending with palm olein

by Teah, Y.K.
Published 2013

The application of new hybrid [oil palms] oils in different food products and their performance in these products

by Teah, Y.K.
Published 2016

Hydrogenation is often unnecessary with palm oil

by Teah, Y.K., Ahmad Ibrahim
Published 2013

Palm olein improves cooking oil blends

by Teah, Y.K., Ahmad Ibrahim
Published 2013

Palm olein [Malaysia] captures the market for instant noodle frying

by Teah, Y.K., Yusof Basiron
Published 2013

Special fats from palm and palm kernel oils - A review of PORIM's activities [Palm Oil Research Institute of Malaysia]

by Kalanithi, N., Teah, Y.K.
Published 2013

Opportunities for expanding usage of palm oil in Vietnam

by Teah, Y.K., Yusof Basiron
Published 2013

Dietry oils and fats in South Korea - current and future trends

by Teah, Y.K., Yoon, S.H.
Published 2013

Hydrogenation of palm oil and palm oil products

by Mohammed Suria Affandi Yusoff, Teah, Y.K.
Published 2013

Heating experiments with palm olein and groundnut oil

by Augustin, M. A., Telingai Asap, Teah, Y. K.
Published 2018

Palm oil potential in China

by Teah, Y.K. (Palm Oil Research Inst. of Malaysia, Bangi, Selangor)
Published 2013

Palm oil as a frying medium

by Teah, Y. K., Ong, A.S.H. (PORIM, Bangi, Selangor (Malaysia))
Published 2013

Assessing China's oils and fats market

by Teah, Y.K. (Palm Oil Research Institute of Malaysia), Zhou, L.F., Berger, K.G.
Published 2013