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Chickpea production guide

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dc.creator Machado, S.
dc.creator Ball, Daniel A. (Daniel Allen), 1954-
dc.creator Smiley, R.
dc.creator Petrie, S.
dc.creator Siemens, M.
dc.creator Guy, S.
dc.creator Oregon State University. Extension Service
dc.creator Corp, Mary K.
dc.date.accessioned 2011-02-22T17:46:49Z
dc.date.available 2011-02-22T17:46:49Z
dc.date.issued 2004-01
dc.identifier.uri http://hdl.handle.net/1957/20208
dc.description Published January 2004. Reviewed July 2013. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog en
dc.description.abstract In the U.S., chickpeas commonly are used fresh in salads or in soup. Chickpeas are rich in protein, complex carbohydrates, and fiber, while low in fat and cholesterol. Chickpea is a potential rotational crop and fits well in wheat and barley cropping systems. It is an option for cereal farmers in eastern Oregon who are incorporating broadleaf crops into their rotations. en_US
dc.language.iso en_US en_US
dc.publisher Corvallis, Or. : Extension Service, Oregon State University en_US
dc.relation.ispartofseries EM (Oregon State University. Extension Service) en_US
dc.relation.ispartofseries 8791 en_US
dc.relation.ispartofseries EM en_US
dc.relation.ispartofseries 8791 en_US
dc.relation.ispartofseries Dryland cropping systems en_US
dc.subject.lcsh Chickpea -- Oregon en_US
dc.title Chickpea production guide en_US
dc.type Technical Report en_US
dc.description.peerreview yes en_US


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