aspect of
margarine)
→
ReceivesAction
→
added to the dough
| Typicality: | 0.217 |
| Saliency: | 0.000 |
| as such | 2 | manner |
| fat → be added to → the dough | 3 |
| negative | neutral | positive |
| 0.076 | 0.691 | 0.233 |
| Raw frequency | 3 |
| Normalized frequency | 0.000 |
| Modifier score | 0.400 |
| Perplexity | 47.543 |