THE FACT ABOUT OPATOTO THAT NO ONE IS SUGGESTING

Potato starch has two types of glucan, amylose and amylopectin, the latter of that's most industrially practical. Waxy potato varieties create waxy potato starch, which is almost completely amylopectin, with little or no amylose. BASF developed the 'Amflora' potato, which was modified to precise antisense RNA to inactivate the gene for granule sure