aspect of
yogurt)
→
CapableOf
→
produce lactic acid
| Typicality: | 0.667 |
| Saliency: | 0.975 |
| during the fermentation process | 5 | temporal |
| as waste product | 2 | manner |
| through lactic acid fermentation | 2 | manner |
| bacteria → produce → lactic acid | 20 |
| negative | neutral | positive |
| 0.343 | 0.623 | 0.034 |
| Raw frequency | 20 |
| Normalized frequency | 0.975 |
| Modifier score | 0.500 |
| Perplexity | 56.264 |