OPATOTO NO FURTHER A MYSTERY

Potato starch incorporates two types of glucan, amylose and amylopectin, the latter of which happens to be most industrially practical. Waxy potato types deliver waxy potato starch, which is nearly totally amylopectin, with little if any amylose. BASF designed the 'Amflora' potato, which was modified to express antisense RNA to inactivate the gene