Fig. 4.

Damaged starch grains from Mijiaya vessels and brewing experiments. (A) Mijiaya starch grains showing pitting and channeling. (B) A Mijiaya starch grain showing swollen, folded, and distorted characteristics. (C) Fermented broomcorn millet (P. miliaceum) starch grains from the brewing experiment using broomcorn millet and barley (H. vulgare). (D) A fermented gelatinized starch grain from the brewing experiment using broomcorn millet and barley. (Scale bars: 10 μm in A and C; 20 μm in B and D.)