This study evaluates the functional performance of plant-based fat replacers—inulin, pectin, and modified starch—in selected Philippine snack food formulations, analyzing texture, taste, caloric reduction, and consumer acceptability.
fat replacers, low calorie, Filipino snacks, functional ingredients
This descriptive study documents the classroom management strategies employed by experienced elementary teachers in classes exceeding 45 students, identifying high-frequency practices, preventive techniques, and student behavior management tools.
classroom management, large classrooms, elementary education, behavior management
This study investigates structured peer tutoring programs as interventions for improving mathematics achievement among Grade 9 students in public secondary schools, comparing tutored and non-tutored cohorts over two semesters.
peer tutoring, mathematics achievement, secondary education, intervention
