Guys in trying to get set to make some bologna. I have a few question. 1. Does the typical grocery have powdered dextrose? 2. some recipes call for citric acid and some don't. Why is that? 3. Should all recipes require powdered dextrose (about 1/2 tbsp /lb)? 4. Should all recipes require soy protein or non fat dry milk? I now you should just follow a recipe but just trying to make some sense out of some of these recipes that you find. Thanks!