Processing Taro Chips

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dc.contributor.authorHollyer, James
dc.contributor.authorPaull, Robert
dc.contributor.authorHuang, Albert
dc.date.accessioned2009-09-11T22:50:05Z
dc.date.available2009-09-11T22:50:05Z
dc.date.issued2000-02
dc.description.abstractThe 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.
dc.format.extent2 pages
dc.identifier.citationHollyer J, Paull R, Huang A. 2000. Processing taro chips. Honolulu (HI): University of Hawaii. 2 p. (Food Management and Technology; FMT-1).
dc.identifier.urihttp://hdl.handle.net/10125/12250
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseriesFood Management and Technology
dc.subjectColocasia esculenta
dc.subjecttaro
dc.subjectfood processing
dc.subjectdeep fat frying
dc.titleProcessing Taro Chips
dc.typeArticle
dc.type.dcmiText

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