Assertion: cassava's product | /r/HasAspect | starchy texture
Facets:
value: usually
type: TEMPORAL
Source sentences:
text: Usually, when you finish the baking process, hot backed products are usually having starchy texture, which we all love, and when it’s cooled, it has completely different consistency, and that’s where the cassava flour helps us to get the same texture 5 minutes and even 20 hours after the cooking.