aspect of
yogurt)
→
ReceivesAction
→
used in the fermentation process
| Typicality: | 0.250 |
| Saliency: | 0.000 |
| bacteria → be used in → the fermentation process | 3 |
| negative | neutral | positive |
| 0.123 | 0.848 | 0.029 |
| Raw frequency | 3 |
| Normalized frequency | 0.000 |
| Modifier score | 0.500 |
| Perplexity | 74.702 |