aspect of
food)
→
AtLocation
→
soy
| Typicality: | 0.545 |
| Saliency: | 0.503 |
| commonly | 21 | degree |
| in order to maximize umami flavor | 2 | purpose |
| ingredient → be found in → soy | 21 |
| ingredient → be → soy | 10 |
| ingredient → include → soy | 8 |
| ingredient → contain → soy | 4 |
| ingredient → be made from → soy | 4 |
| negative | neutral | positive |
| 0.381 | 0.555 | 0.064 |
| Raw frequency | 47 |
| Normalized frequency | 0.503 |
| Modifier score | 0.748 |
| Perplexity | 359.607 |