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. 2015 Sep 8;112(39):12075–12080. doi: 10.1073/pnas.1505213112

Fig. S3.

Fig. S3.

Gelatinized and swollen starch grains in ancient and modern samples. (A) A grain from samples 23A(a) of the Paglicci grinding stone. (B) The same grain under polarized light. (C) A modern grain of Panicum miliaceum after popping. (D) A birefringent and a swollen starch grain in P. miliaceum modern flour after thermal treatment.