Sentence examples for modified recipe from inspiring English sources

Four types of RAC were produced based on the modified recipe of their corresponding PCs.

A modified recipe has been proposed in the study by adding scattering glass beads with diameters of 40 80 μm (0.002% w/v) and by raising the concentration of acrylamide (30% v/v).

AUT-PAGE (5% acetic acid-10.5acid-10.5%5 M urea-5 mM Triton X-100) was a modified recipe from that described in [ 50].

Change the ingredients (a list of suggestions will pop up, for example, raspberries instead of strawberries, and you can modify the amounts for more or less diners. Click on "Save" and the modified recipe will now show. Once you alter a recipe, it will show up as you being its creator.

The modified recipe used in this study contained 0.5% tryptone, 0.25% yeast extract, 0.1% dextrose, 1% skim milk powder, and 1.25% agar.

Diploid filamentous growth was assayed on synthetic low-ammonia histidine dextrose (SLAHD) media prepared according to a modified recipe (Gimeno et al. 1992; Lorenz and Heitman 1997) with 50 μM ammonium sulfate, 2% glucose, 2% bacto-agar, 1.7 g YNB without ammonium sulfate or amino acids, and 0.2 mM histidine hydrochloride per liter.

Thus, modified recipes and special "microwave-adapted" food ingredients have been developed by the industry to overcome at least in part some of the quality problems of microwave-heated foods.

In an approximation of the traditional Ashkenazi (Eastern European) meal that was served in my house, he has borrowed and modified recipes from Claudia Roden's "Book of Jewish Food," starting with what he calls "a functional equivalent of gefilte fish" as the first course of the main meal.

2) During this same initial visit, the participant will be given access to the DIET study's nutritional blog, which will contain information about the MD and its benefits, cooking habits, modified recipes, and other topics of interest.

With experience, a good chef knows how to properly modify recipes according to objectives of taste and healthiness.

A database, scheduled to go online in the Summer of 2014, will soon enable invited users to critique and modify recipes and ingredients while maintaining version histories directly through the project website.