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This mixture is spread onto a baking sheet and chilled.
The mixture is spread on a sheet, chilled, cut into strands and tied into knots.
This mixture is spread into a copper tin which the baker opposite will slide into his hive-shaped wood-fired oven.
This is cooked down with leftover coffee from the previous night's service, sugar and butter is added, and the mixture is spread out thinly on a non-stick surface.
The greens mixture is spread to a 2-inch thickness over the bottom layers of pastry, and more eggs are added, but this time cracked whole into shallow depressions.
The resulting mixture is spread on a coverglass (Fig. 2(d)) and spin coated so that the thickness is even and the coating covers the whole coverglass (Fig. 2 e)).
Similar(6)
Beat until the mixture is spreading consistency.
Traditionally, this mixture was spread out on a work surface and the enriching egg and cheese mixed in.
The mixture was spread on a Cu foil and dried under vacuum at 120 °C for 8 h.
Each 50 μl mixture was spread onto the surface of a 2% agar hydrogel containing 200 mM NaCl.
Upon completion of stirring, the mixture was spread on a glass plate and dried for 72 h in an airtight vacuum vessel to afford the TNTs/GO-PVC film.
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