| Typicality: | 0.607 |
| Saliency: | 0.533 |
| completely | 7 | degree |
| during processing | 3 | temporal |
| by being cooked in water | 3 | manner |
| starch → be → gelatinized | 15 |
| starch → be → gelatinised | 6 |
| starch → undergo → gelatinization | 3 |
| negative | neutral | positive |
| 0.110 | 0.757 | 0.134 |
| Raw frequency | 24 |
| Normalized frequency | 0.533 |
| Modifier score | 0.900 |
| Perplexity | 303.803 |