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electrostatic frying
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| Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
| 2021 | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) | Shyu, Yung-Shin; Hwang, Jean-Yu; Shen, Shih-Ting; Sung, Wen-Chieh | APPLIED SCIENCES-BASEL | | 2 | |
| 2021 | Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying | Fang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh | LWT-FOOD SCIENCE AND TECHNOLOGY | | 26 | |
