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The mixture was further grounded for 30 min and an appropriate quantity of water was added to maintain a paste-like consistency.
The mixture was ground for 30 min and an appropriate quantity of water was added to maintain a paste-like consistency.
This apparent discrepancy is likely a function of parental diet, because the first two time course experiments were collected from parents that were maintained on yeast paste as a food source, whereas the third set of samples was collected from parents maintained on semi-defined medium, which contains a higher sugar content (Backhaus et al. 1984).
Blend to a paste.
Whizz to a paste.
Add nuts and pound to a paste.
Using a fork, mash to a paste.
Avoid overprocessing the almonds into a paste.
Process into a paste.
A paste made of jeera and jaggery.
Blend until it becomes a paste.
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