From experimental of Ottenhof, Hill, & Farhat this table show Enthalpy change of the wheat starch recrystallite and Enthalpy change of the waxy rice starch recrystallite. After stored at 4 °C for 1-30 days, the gelatinized samples of starch were rescanned in the DSC to examine their retrogradation thermal properties. Values of Enthalpy change (∆H) of wheat starch gels and waxy rice starch gels. ∆H for all starches increased with an increase in storage duration. but No obvious retrogradation peaks were found for waxy rice starch with storage time less than 5 days. waxy rice starch produced thermal transition (∆H15days < ∆H30days)