Processing Taro Chips

Item Description

dc.contributor.author	Hollyer, James	en_US
dc.contributor.author	Paull, Robert	en_US
dc.contributor.author	Huang, Albert	en_US
dc.date.accessioned	2009-09-11T22:50:05Z	en_US
dc.date.available	2009-09-11T22:50:05Z	en_US
dc.date.issued	2000-02	en_US
dc.identifier.citation	Hollyer J, Paull R, Huang A. 2000. Processing taro chips. Honolulu (HI): University of Hawaii. 2 p. (Food Management and Technology; FMT-1).	en_US
dc.identifier.uri	http://hdl.handle.net/10125/12250	en_US
dc.description.abstract	The taro cultivar 'Bun Long', grown under non-flooded conditions, is considered the best for making into chips. Guidelines for commercial-scale chip production are given.	en_US
dc.format.extent	2 pages	en_US
dc.language.iso	en-US	en_US
dc.publisher	University of Hawaii	en_US
dc.relation.ispartofseries	Food Management and Technology	en_US
dc.relation.ispartofseries	1	en_US
dc.subject	Colocasia esculenta	en_US
dc.subject	taro	en_US
dc.subject	food processing	en_US
dc.subject	deep fat frying	en_US
dc.title	Processing Taro Chips	en_US
dc.type	Article	en_US
dc.type.dcmi	Text	en_US