1. Arzani, A. in Flour and breads and their fortification in health and disease prevention 1st edn, (eds. Preedy, V. R., Watson, R. R. & Patel, V. B.) Ch. 7 (Elsevier, Amsterdam, 2011).
2. Chazan, M. & Lehner, M. An ancient analogy: pot baked bread in ancient Egypt and Mesopotamia. Paléorient 16, 21–35 (1990).
3. Hansson, A. M. Grain-paste, porridge and bread—ancient cereal-based food. Labor. Arkeol. 7, 5–20 (1994).
4. Legras, J. L., Merdinoglu, D., Cornuet, J. M. & Karst, F. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history. Mol. Ecol. 16, 2091–2102 (2007).
5. Miller, N. & Wetterstrom, W. in The Cambridge World History of Food 1st edn, Vol. 2 (eds. Kiple, K. & Ornelas, K.). Ch. VA (Cambridge Univ. Press, Cambridge, 2000).