Processing Taro Chips
Processing Taro Chips
| dc.contributor.author | Hollyer, James | |
| dc.contributor.author | Paull, Robert | |
| dc.contributor.author | Huang, Albert | |
| dc.date.accessioned | 2009-09-11T22:50:05Z | |
| dc.date.available | 2009-09-11T22:50:05Z | |
| dc.date.issued | 2000-02 | |
| 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. | |
| dc.format.extent | 2 pages | |
| 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). | |
| dc.identifier.uri | http://hdl.handle.net/10125/12250 | |
| dc.language.iso | en-US | |
| dc.publisher | University of Hawaii | |
| dc.relation.ispartofseries | 1 | |
| dc.subject | Colocasia esculenta | |
| dc.subject | taro | |
| dc.subject | food processing | |
| dc.subject | deep fat frying | |
| dc.title | Processing Taro Chips | |
| dc.type | Article | |
| dc.type.dcmi | Text |
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