Data from Liking of Food Textures and Relationship with Oral Physiological Parameters, Part 1

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.