The study looked at different types of cassava starch to see how they vary in their properties. They found that the starches had differences in size, structure, and how they react when heated and cooled. The amount of short chains in the starches also varied between the different types. The researchers discovered that certain properties of the starches were mainly influenced by the structure of amylopectin, while others were affected by both amylose and amylopectin structures. These findings can help improve the quality of cassava starch for use in various industrial applications.