{
  "dc.datacite.title": "Datos reológicos de emulsiones gelificadas basadas en lenteja, alginato y aceite de girasol",
  "dc.datacite.creator": [
    "Lopez, Paula",
    "López, Débora Natalia",
    "Spelzini, Darío"
  ],
  "dc.datacite.publicationyear": "2026",
  "dc.datacite.ResourceType": "dataset",
  "dc.datacite.language": "spa",
  "dc.subject.keyword": [
    "EMULSIONES GELIFICADAS",
    "LENTEJAS",
    "REOLOGÍA",
    "PROTEÍNAS VEGETALES"
  ],
  "dc.rights": "info:eu-repo/semantics/openAccess",
  "dc.rights.uri": "https://creativecommons.org/licenses/by-nc-sa/2.5/ar/",
  "handle": "11336/298706"
}