New technology finds procedure to identify grain for sushi and breakfast cereals

August 18 2017 - 11:00am
NEW: NSW Department of Primary Industries researcher Dr Mark Talbot (right) discusses advances in detecting cracks in rice to identify grain suitable for sushi and cereal products with Dr Chris Blanchard.
NEW: NSW Department of Primary Industries researcher Dr Mark Talbot (right) discusses advances in detecting cracks in rice to identify grain suitable for sushi and cereal products with Dr Chris Blanchard.

AS THE world continues to move forward with technological advances, it's no different when it comes to rice.

Subscribe now for unlimited access.

$0/

(min cost $0)

or signup to continue reading

See subscription options

Get the latest Griffith news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.