Check https://www.researchgate.net/publication/11339197_Resistant_starch_content_in_a_selection_of_starchy_foods_on_the_Swedish_market

Also check https://www.nature.com/articles/1601338

For the estimation of resistant starch changes in stored bread, the Texture Profile Analysis (TPA) could be useful as a quick method.

Hello madam,

Look at this paper

file:///C:/Users/PC/Downloads/foods-08-00267-v2.pdf

thank you Doctor

But the link doesn't work

Why are you looking

for that information? Maybe total dietary fiber content works for you or not?

Doctor, my research requires the estimation of soluble and insoluble fibers and resistant starch in rice, bread and potatoes.