Rice varieties also show wide divergence in their ability to produce specific products. Apart from table rice, a sizeable amount of rice is used in the form of different rice products, be it in the form of cooked, steamed, puffed, extruded or fried. Not all varieties form all these products equally well. There are specific property profiles needed for forming specific products, as discussed in detail in Chapter 9. For example, Murugesan and Bhattacharya showed that varieties with a tight husk interlocking, zero white belly and hard grain gave best popping for making popped rice. Similarly Chinnaswamy and Bhattacharya showed that varieties having produced the best puffed rice Again a series of products throughout east and southeast Asia are best made only from waxy rice, some are best made from intermediate-AE rice, and some (e.g., the fermented rice cake, idli)