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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2025-6632> vivo:identifier "2025-6632";
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    dcterms:creator "Matas-Gil A.";
    dcterms:publisher "Foods";
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    bibo:doi "10.3390/foods14152681";
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    bibo:volume "14";
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    dcterms:title "Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing";
    dcterms:contributor "Adrián Matas-Gil, Francisco de-la-Haba, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó";
    ou:publicadaEnRevista <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/revistas/Revista/2025-7508>.
<https://opendata.unex.es/recurso/educacion/universidad/personal/53930ac047fe3ea678a999d5514249a4-francisco-rafael-de-la-haba-borrego> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2025-6632>.