But From experimental of Perdon et

But From experimental of Perdon et al. (1999) The retrogradation enthalpy (∆Hr) of the amylopectin was measured in the waxy rice starch gel after 0-7 months of frozen storage at -18°C. The amylopectin retrogradation enthalpy of waxy rice increased gradually from 0 to 7 months of frozen storage because the Freezing at low temperatures for the starch molecules to reorient to form the precipitate or the hard gel.