Solution:
Starch is made up of two different glucose polymers, amylose, and amylopectin. In fact, glycogen is the main storage carbohydrate in animals and corresponds to starch in vegetables.
A large part of the properties of the flour and the bakery and pastry products that we consume depend on the characteristics of the starch. So that, we can conclude that the correct answer is:
The statement that is NOT true is:
A) Cellulose and starch have an alternating bond orientation between the glucose monomers that can make them indigestible.