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Fig. 8. Crust formation on (a) control, (b) high-starch, and (c) low-starch treatments, each after 27 d of storage. Tank dimensions: 0.75-m height, 1.0-m diameter, 500-L slurry volume. Differences can be seen between the watery thin "skin" in (a), the more significantly developed crust in (b), and the substantial "pie-crust" development in (c).