aspect of
yogurt)
→
ReceivesAction
→
converted to lactic acid
| Typicality: | 0.839 |
| Saliency: | 1.000 |
| by the bacterial culture | 5 | other |
| lactose → be converted to → lactic acid | 9 |
| lactose → be converted into → lactic acid | 6 |
| negative | neutral | positive |
| 0.308 | 0.542 | 0.149 |
| Raw frequency | 15 |
| Normalized frequency | 1.000 |
| Modifier score | 1.000 |
| Perplexity | 21.183 |