Fig. 2
Palatability test of experimental diets. Diet groups: D0 (Control, binder carboxymethyl cellulose), D1 (Binder: purple fingerling potato), D2 (Binder: Taro root), D3 (Binder: Glutinous rice).
Fig. 2 | Scientific Reports
Palatability test of experimental diets. Diet groups: D0 (Control, binder carboxymethyl cellulose), D1 (Binder: purple fingerling potato), D2 (Binder: Taro root), D3 (Binder: Glutinous rice).
