OPATOTO NO FURTHER A MYSTERY

Potato starch has two sorts of glucan, amylose and amylopectin, the latter of which happens to be most industrially handy. Waxy potato kinds generate waxy potato starch, which is almost totally amylopectin, with little or no amylose. BASF designed the 'Amflora' potato, which was modified to specific antisense RNA to inactivate the gene for granule