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

Updated August 22 2017 - 2:00pm, first published 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