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. 2020 Jun 1;9(6):711. doi: 10.3390/foods9060711

Figure 2.

Figure 2

Figure 2

Images performed at optical microscope (10× objective) of transversal layers of 5 μm, cut from UN, EM, and UCM durum wheat grains (up) and corn grains (down), first immersed in water for 17 h and then frozen at −20 °C.