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. 2022 Nov 8;12:18956. doi: 10.1038/s41598-022-23442-z

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© The Author(s) 2022

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Damaged starch grains probably as a result of mechanical and cooking processes. (A)–(B) C19 F1 0–30 cm; (C)–(D) C19 F3 P1 deblais (Sherd 1), the white arrow indicates the absence of the extinction cross; (E)–(F): B83 (Sherd 1), the white arrow indicates the faint portion of the extinction cross still visible; (G)–(H): B85 F3 (bottom half, Sherd 1), the black arrow indicates a deformation of the starch grain, the white shows the damage to the extinction cross; (I)–(J) B83 (Sherd 1), the arrow indicates the damaged edges; (K)–(L)) B85 P66 (Sherd 1), the arrow indicates the damaged edges. Photos C. Cagnato.