Isolated sweetpotato starch properties from roots used to make sweetpotato French fries

These are data of isolated sweetpotato starch granule sizes, amylopectin branching distributions (peak area ratios and molar ratios), and thermal differential scanning calorimetry scans (raw and deconvolution data) that were used in the manuscript "Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures" by Allan, Read, and Johanningsmeier. Starches were isolated from the roots used in Sato, A., Truong, V.-D., Johanningsmeier, S. D., Reynolds, R., Pecota, K. V., & Yencho, G. C. (2018). Chemical constituents of sweetpotato genotypes in relation to textural characteristics of processed French fries. Journal of Food Science, 83(1), 60–73. https://doi.org/10.1111/1750-3841.13978