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The moisture content, crude protein, ether extract, crude fiber, ash, total carbohydrate, amino acid composition, and in-vitro protein digestibility were determined to evaluate three traditional Jordanian foods [chickpea dip (homous), chickpea patties (falafel), and thyme pie (zatar pie)]. The samples were purchased from the local market, then dried under vacuum and ground for analysis. The data indicated...
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