A fruitful collaboration: big steps forward in evaluating cokking quality (2001)

Fitzgerald,M  Reinke, R Snell, P

2001

A visit by Professor Bill Park was the beginning of an exciting collaboration between the Biotechnology Group at Texas A&M University and the Cereal Chemistry team at Yanco.  During Professor Park's visit, he imparted technology that determines the amylose genes of the entire Australian pedigree of rice cultivars and with the Cereal Chemistry team, a new way to measure the texture of cooked rice, and cooked and cooled rice was developed.