المؤلفون: Klosse, P. R., Riga, J., Cramwinckel, A. B., Saris, W. H. M.

المصدر: Food Service Technology ; volume 4, issue 3, page 107-115 ; ISSN 1471-5732 1471-5740

الاتاحة: http://dx.doi.org/10.1111/j.1471-5740.2004.00097.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1471-5740.2004.00097.x
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1471-5740.2004.00097.x

المؤلفون: Hautvast, J. G. A. J., Hammink, J., Cramwinckel, A. B.

المصدر: Proceedings of the Nutrition Society ; volume 43, issue 2, page 243-245 ; ISSN 0029-6651 1475-2719

الاتاحة: http://dx.doi.org/10.1079/pns19840053
https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0029665184000380

المؤلفون: Saris, W. H. M., Binkhorst, R. A., Cramwinckel, A. B., van der Veen-Hezemans, A. M., van Waesberghe, F.

المصدر: Nutritional Aspects of Physical Performance ; Forum of Nutrition ; page 77-84 ; ISSN 1660-0347 1662-2987 ; ISBN 9783805529136 9783318035858

الاتاحة: http://dx.doi.org/10.1159/000402373
https://www.karger.com/Article/Pdf/402373