The scientists behind the invention used simulated Martian soil mixed with potato starch and a pinch of salt to create the ... and require considerable energy and additional heavy processing equipment ...

Type B potatoes are best for baking. They are starchy and contain particularly high amounts of starch, giving them optimal consistency and crunchiness after processing. Potato starch quickly ...

In 1955, Oliver Smithies published a groundbreaking Biochemical Journal article, introducing the world to gel electrophoresis, using potato starch–based slabs 1 —a considerable step forward fr ...

Being able to turn off the genetic predisposition for cold sweetening would open up more potato varieties for commercial use.