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  • Rights: The University of Waikato
    Published 12 April 2010 Referencing Hub media

    Custard is a weak gel, viscous and thixotropic. Being a non-Newtonian liquid, it changes its viscosity under stress.


    Custard is a liquid that is viscous and also thixotropic. Thixotropic means it has the property of flowing more readily if some force is applied.

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