Book Chapters

  • 2016

    1. Emmambux, M.N. and Taylor, J.R.N., 2016. Starch: Nutritional and Health aspects, in ‘Carbohydrate in Foods’ edited by AC Eliasson, CRC Press.

    2. Oladiran, D.A., Emmambux, M.N. and Minnaar, A., 2016. Effects of extrusion cooking and wheat bran addition on the nutritional and functional properties of cassava-defatted toasted soy composite. Satrch/Starke 

    3. Ogundele, O.O., Minnaar, A. and Emmambux, M.N., 2016. Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours. Food Chemistry 


    1. Barrentes, R. and May, J., (2015). Impact of research or research on impact: more than a matter of order of words and sequence, in Chib, A., Barrentes, R., and May, J., (eds.) Impact of Information Society Research in the Global South, Springer, London (283-291).

    2. Emmambux, M.N. and Taylor, J.R.N (2015). Starch: Nutritional and Health aspects in Carbohydrates in Foods. CRC Press.

    3. May, J. and Timaeus, IM. (2015). Changes in food security in South Africa since the end of Apartheid: Evidence using child malnourishment, in Fukada-Parr, S and Taylor, V, (Eds) Food Security in South Africa: Human Rights and Entitlements Perspectives, UCT Press, Cape Town (83-96).