| Typicality: | 0.382 |
| Saliency: | 0.309 |
| via heat | 4 | cause |
| starch → be converted to → fermentable sugars | 4 |
| starch → be changed into → fermentable sugars | 3 |
| starch → be converted into → fermentable sugar | 3 |
| negative | neutral | positive |
| 0.055 | 0.881 | 0.064 |
| Raw frequency | 10 |
| Normalized frequency | 0.309 |
| Modifier score | 0.500 |
| Perplexity | 50.575 |