Kim, Sophia C2016-08-232016-08-232016-08-23https://hdl.handle.net/11299/181837The first column indicates the panelist (participant) numbers that were used to identify the participants of this study. Remaining columns are named by the texture attribute that was rated for liking.The data from Part 1 of the thesis "Liking of Food Textures and Relationship with Oral Physiological Parameters," contains raw and processed survey results in which participants evaluated their liking of 106 texture attributes. It shows liking ratings by attribute and participant that can be used to conduct principal components analysis, cluster analysis, and other analyses.surveylikingattributeDatasethttp://doi.org/10.13020/D61P44