THE 5-SECOND TRICK FOR OPATOTO

Potato starch consists of two different types of glucan, amylose and amylopectin, the latter of that is most industrially beneficial. Waxy potato types generate waxy potato starch, which is almost completely amylopectin, with little or no amylose. BASF formulated the 'Amflora' potato, which was modified to specific antisense RNA to inactivate the g