Matas-Gil, A.; de-la-Haba, F.; Igual, M.; GarcÃa-Segovia, P.; MartÃnez-Monzó, J.
Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing. Foods 2025, 14, 2681.
https://doi.org/10.3390/foods14152681
AMA Style
Matas-Gil A, de-la-Haba F, Igual M, GarcÃa-Segovia P, MartÃnez-Monzó J.
Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing. Foods. 2025; 14(15):2681.
https://doi.org/10.3390/foods14152681
Chicago/Turabian Style
Matas-Gil, Adrián, Francisco de-la-Haba, Marta Igual, Purificación GarcÃa-Segovia, and Javier MartÃnez-Monzó.
2025. "Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing" Foods 14, no. 15: 2681.
https://doi.org/10.3390/foods14152681
APA Style
Matas-Gil, A., de-la-Haba, F., Igual, M., GarcÃa-Segovia, P., & MartÃnez-Monzó, J.
(2025). Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing. Foods, 14(15), 2681.
https://doi.org/10.3390/foods14152681