Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature

<table>Differential scanning calorimetry melting endotherms obtained from waxy rice starch gel samples containing 50% water content stored at 4, 0, −3, −5, and −8°C for 5 days.</table>

International Journal of Food Science

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Figure 2

Figure 2: Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature 