FASCINATION ABOUT OPATOTO

Potato starch consists of two types of glucan, amylose and amylopectin, the latter of which happens to be most industrially useful. Waxy potato kinds make waxy potato starch, which is nearly completely amylopectin, with little if any amylose. BASF produced the 'Amflora' potato, which was modified to precise antisense RNA to inactivate the gene for