“…Most starches are predominantly amylopectin (waxy corn starch can be up to 100% amylopectin) although some sources, such as high amylose corn starch, can have upward of 70% amylose (Lu et al, 2019). In general, it has been observed that higher percentages of amylose lead to more rigid films as denoted by a higher TS and EM and a simultaneous decrease in EAB as a result of an increased crystallinity (Cano, Jimenez, Chafer, Gonzalez, Dilute alkaline steeping (Gani et al, 2017;Van Hung et al, 2016;Ziegler et al, 2017) Potato 390 Mt Wet milling (Bergthaller, 2004;Bertoft & Blennow, 2016;Nawaz et al, 2020;Singh et al, 2018) Cassava root (Gous & Fox, 2017;Rittenauer, Kolesnik, Gastl, & Becker, 2016;You & Izydorczyk, 2002;Yu et al, 2017) Oat (Chu, 2014;Xu et al, 2017) Sago >90 kt Milling followed by wet sieving (Arshad, Zaman, Rawi, & Sarbini, 2018;Ehara, Toyoda, & Johnson, 2018;Karim, Tie, Manan, & Zaidul, 2008;Naseri et al, 2019) Note: Estimated yearly production in Indonesia, the largest producer of sago.…”