This picture show Enthalpy of melting retrograded waxy rice starch gel samples of storage temperature after 5-day storage. From this picture The peak of melting of retrograded starch was large in samples stored at 4 and 0∘C. Samples stored at −3∘C showed a small peak while a very small peak and no peak were shown in samples stored at −5 and −8∘C, respectively. This indicated that at subzero, the movement of starch chains to form junction zone of retrogradation was hindered. And waxy rice starch gels stored at subzero temperature showed a lower degree of recrystallization of starch than those stored at 4∘C.