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Thus, although it may be possible to produce acceptable loaves from modified lines of wheat in the laboratory and in small scale systems [see, for example, (62, 63)], this is a much greater challenge for large scale commercial production where profit margins are narrow and small differences in parameters such as loaf height, crumb texture, color and shelf life will affect the quality of the product and hence acceptability by consumers
Incorporate hydrating foods such as watermelon, oranges, cucumbers, or tomatoes to increase fluid intake
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