Figure 1: DSC endotherms of the gelatinization of starches: (a) wheat starch; (b) corn starch; (c) potato starch; (d) sweet potato starch; (e) cassava starch; (f) mung bean starch; (g) pea starch; (h) amylose; and (i) amylopectin. The moisture content was 50%, and the heating rate was 10°C min-1.