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https://theworld.org/public://story/gallery/GLUTEN03.jpg

Carmen Lamacchia in her laboratory, where she's currently developing a modified wheat that has 10 times less gluten than standard wheat.

GLUTEN03.jpg

Carmen Lamacchia in her laboratory, where she's currently developing a modified wheat that has 10 times less gluten than standard wheat.
Carmen Lamacchia in her laboratory, where she's currently developing a modified wheat that has 10 times less gluten than standard wheat. 
Credit: Angelica Marin