Les FÃ(c)cules

Les Fécules by Marie Gustave Bleicher, published in 1878, offers a detailed exploration of starches. Written in French, this historical work delves into the chemical composition, production, and various applications of starches during the 19th century. This book provides valuable insights into the scientific understanding and industrial uses of starches in France and beyond. It is an essential resource for historians of science, chemistry enthusiasts, and those interested in the technological and agricultural practices of the era.

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