1. Agriculture and Agri-Food Canada (2016) Pathfinder – bakery in the European Union. Retrieved from http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/agriculture-and-food-market-information-by-region/europe/market-intelligence/pathfinder-bakery-in-the-european-union/?id=1462975152278
2. Agriculture and Agri-Food Canada (2017) Bakery products in the United States. Retrieved from http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/agriculture-and-food-market-information-by-region/united-states-and-mexico/market-intelligence/bakery-products-in-the-united-states/?id=1410083148478
3. Al-Dmoor HM (2012) Flat bread: ingredients and fortification. Qual Assur Saf Crops Food 4(1):2–8. https://doi.org/10.1111/j.1757-837X.2011.00121.x
4. American Bakers Association (2017) Baking industry economic impact study. Retrieved from https://www.americanbakers.org/industry-data/
5. Anton AA, Artfield SD (2008) Hydrocolloids in gluten-free breads: a review. Int J Food Sci Nutr 59(1):11–23