I would avoid Citric, Lactic and Phosphoric are the main acids used in commercial brewing and no, that isn't a cost choice its an outcome based decision. Truth is I cant find one example of a professional operation using Citric acid.
Have done a bit of research on the role of Citric acid. it is very important as a part of the Citric Acid Cycle (Krebs cycle), but that happens inside the yeast cell. Citric acid along with Malic Acid are produced as a byproduct of fermentation and cause the reduction in the beer pH during fermentation.
Adding Citric Acid to the mash could be a lot more problematic. Citric Acid is a very powerful chelating agent, it binds metal ions, including Calcium that we spend a lot of time on here talking about, removing Calcium not only takes calcium out of play it reduces the effect of Ca on wort pH and reduces the overall buffering capacity of the mash.
There are also a few flavour warnings about what too much will do in the beer, but you would need to be pretty heavy handed for most people to taste the citric acid, tho some people are very sensitive to citric acid flavour.
For what it costs to get some Lactic acid delivered from any one of many on line suppliers, I think it would be a worthwhile investment.