1. Szabo, A.T. and Hammer, K., Notes on the taxonomy of farro: Triticum monococcum, T. dicoccon and T. spelta, Hulled Wheat: Proc. First Int. Workshop (July 21–22, 1995), Padulosi, S., Hammer, K., and Heller, J., Eds., Tuscany, Italy, 1995, pp. 1–29.
2. Kohajdova, Z. and Karovicova, J., Nutritional value and baking applications of spelt wheat, Acta Sci. Pol., Technol. Aliment., 2008, vol. 7,no. 3, pp. 5–14.
3. Neesn, R., Organic spelt production, 2011. http://www.dpi.nse.gov.au/-data/assets/pdf-file/0003/380784/Organic-spelt-produciton.pdf
4. Bodroza-Stolarov, M., Mastilovic, J., Filipcev, B., and Simurina, P., Triticum aestivum ssp. spelta-the potential for the organic wheat production, Prog. Theor. Exp. Phys., 2009, vol. 13,no. 2, pp. 128–131.
5. Mikos, M. and Podolska, G., Bread-making quality of old common wheat (Triticum aestivum ssp. vulgare L.) and spelt (Triticum aestivum ssp. spelta L.) wheat cultivars, J. Food Agric. Environ., 2012, vol. 10,nos. 3/4, pp. 221–224.