Accepted Manuscript Effects of meat addition on pasta structure, nutrition and in vitro digestibility Tingting Liu, Nazimah Hamid, Kevin Kantono, Loveena Pereira, Mustafa M. Farouk, Scott O. Knowles PII: S0308-8146(16)30951-7 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.06.058 Reference: FOCH 19399 To appear in: Food Chemistry Received Date: 16 June 2015 Revised Date: 15 June 2016 Accepted Date: 18 June 2016 Please cite this article as: Liu, T., Hamid, N., Kantono, K., Pereira, L., Farouk, M.M., Knowles, S.O., Effects of meat addition on pasta structure, nutrition and in vitro digestibility, Food Chemistry (2016), doi: http://dx.doi.org/ 10.1016/j.foodchem.2016.06.058 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.