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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

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