A REVIEW OF OPATOTO

Potato starch incorporates two varieties of glucan, amylose and amylopectin, the latter of which happens to be most industrially beneficial. Waxy potato varieties develop waxy potato starch, which is almost solely amylopectin, with little or no amylose. BASF made the 'Amflora' potato, which was modified to specific antisense RNA to inactivate the g