From:  Impact of soaking and cooking of soya (Glycine max L.) on the protein and oxalate content

 Model validation elements

Validation elementsSymbolsProteins (%)Oxalate (mg/100 g)Standard value
Determination coefficientR294.39%95.8275%
absolute average deviation of the meanAADM0.040.020
Bias factorBf1.081.050.75 ˂ Bf ˃ 1.25