Cooked Starch Database

Published on 2017-04-10T08:19:19Z (GMT) by Amanda Henry
<div>Images of starches which have been cooked in various ways. Images accompany the publication: Henry, Hudson and Piperno, 2009. Changes in starch grain morphologies from cooking. Journal of Archaeological Science. 36: 915-922</div><div><br></div><div>This database is one output of a project that has received funding from the European Research Council (ERC) under the European Union's Horizon 2020 research and innovation programme (Grant agreement No. STG-677576) awarded to Amanda G. Henry.</div>

Cite this collection

Henry, Amanda; Hudson, Holly; Piperno, Dolores (2017): Cooked Starch Database. figshare. Collection. https://doi.org/10.6084/m9.figshare.c.3734335

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Oats boiled
2017-04-10T08:05:33Z
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Oats baked
2017-04-10T08:04:35Z
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Oats parched
2017-04-10T08:04:23Z
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Rice baked
2017-04-10T08:02:11Z
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Rice boiled
2017-04-10T08:03:16Z
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Oats fermented
2017-04-10T08:03:37Z
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Rice fermented
2017-04-10T08:01:39Z
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Rice parched
2017-04-10T08:01:26Z
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Rice popped
2017-04-10T08:01:06Z
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Sorghum baked
2017-04-10T07:59:41Z
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Sorghum boiled
2017-04-10T08:00:45Z
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Wheat boiled
2017-04-10T07:56:07Z
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Wheat baked
2017-04-10T07:55:36Z
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Sorghum popped
2017-04-10T07:56:21Z
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Wheat popped
2017-04-10T07:54:10Z
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Wheat parched
2017-04-10T07:54:29Z
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Millet boiled
2017-04-10T08:10:32Z
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Millet baked
2017-04-10T08:09:54Z
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Millet popped
2017-04-10T08:09:08Z
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Milled parched
2017-04-10T08:08:50Z
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Lentil boiled
2017-04-10T08:12:43Z
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Lentil baked
2017-04-10T08:12:01Z