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Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432

( Accordingly, we proposed to revise paragraph (vii) of the definition of Opioid treatment services at 410.67(b) of the regulations to remove the references to the Public Health Emergency, as defined in 400.200 of this chapter and through the end of CY 2024, in order to reflect that this flexibility would be implemented on a permanent basis

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