subgroup of
flour)
→
HasProperty
→
high
| Typicality: | 0.256 |
| Saliency: | 0.221 |
| in protein | 4 | other |
| very | 2 | degree |
| almond flour → be → high | 5 |
| negative | neutral | positive |
| 0.371 | 0.238 | 0.391 |
| Raw frequency | 5 |
| Normalized frequency | 0.221 |
| Modifier score | 0.500 |
| Perplexity | 159.154 |