Journal of
Dryland Agriculture

OFFICIAL PUBLICATION OF THE CENTRE FOR DRYLAND AGRICULTURE, BAYERO UNIVERSITY, KANO
  • Abbreviation: J. Dryland Agric.
  • Language: English
  • ISSN: 2476-8650
  • DOI: 10.5897/JODA
  • Start Year: 2015
  • Published Articles: 48

Full Length Research Paper

Initial greenhouse observations on use of coal char as a soil amendment: Influences on plant growth and soil water holding capacity

Resham B. Thapa
  • Resham B. Thapa
  • Department of Ecosystem Science and Management, University of Wyoming, 1000E. University Avenue, Laramie, WY 82071, United States
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Sean X. Tang
  • Sean X. Tang
  • Department of Energy and Petroleum Engineering, University of Wyoming, 1000E. University Avenue, Laramie, WY 82071, United States
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Peter D. Stah
  • Peter D. Stah
  • Department of Ecosystem Science and Management, University of Wyoming, 1000E. University Avenue, Laramie, WY 82071, United States
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  •  Received: 12 February 2024
  •  Accepted: 14 April 2024
  •  Published: 31 May 2024

How to cite this article

APA /
Resham, B. T., Sean, X. T., & Peter, D. S. (2024). Initial greenhouse observations on use of coal char as a soil amendment: Influences on plant growth and soil water holding capacity. Journal of Dryland Agriculture , 10(2), 7-14.
Chicago /
Resham B. Thapa, Sean X. Tang and Peter D. Stahl. "Initial greenhouse observations on use of coal char as a soil amendment: Influences on plant growth and soil water holding capacity." Journal of Dryland Agriculture 10, no. 2 (2024): 7-14.
MLA /
Resham B. Thapa, Sean X. Tang and Peter D. Stahl. "Initial greenhouse observations on use of coal char as a soil amendment: Influences on plant growth and soil water holding capacity." Journal of Dryland Agriculture 10.2 (2024): 7-14.
DOI /
https://doi.org/10.5897/JODA2024.0098
URL /
https://ftp.academicjournals.org/journal/JODA/article-abstract/3E76C0372146

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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