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Not completely right. Remember that processing of food does influence resistant starch values.

Right. Food processing influences resistant starch values. When food is processed (e.g. after cooking) some starch becomes resistant to intestinal enzymes. AOAC fibre does include (part of) this resistant starch. Therefore AOAC fibre is higher for processed foods than for raw foods. Englyst fibre does not include resistant starch, therefore processing does not influence Englyst fibre values.

Imagine for a starchy food (like potatoes) fibre is measured in the raw food and in the processed food (e.g. fried potatoes). Complete the following sentence:
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Below you see an overview of the different constituents of dietary fibre. Which fractions are included in a fibre value is determined by the method that is used. So far, three different methods for fibre determination were mentioned.